Ingredients:
- 3/4 cup butter, softened
- 1/4 cup sugar
- scant 1 1/3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
FILLING:
- 2 tablespoons milk or light cream
- 1/2 -1 teaspoon peppermint extract
Directions:
1. Cream the butter and sugar together until light and fluffy. Sift together the flour and cocoa powder and beat in until smooth. Form into a 2-inch thick log and let chill for 1 hour.
2. Preheat the oven to 375 degrees Fahrenheit. Lightly grease two baking sheets. Cut the log into slices 1/4 inch thick and arrange well apart on baking sheets. Bake until just firm, about 8 minutes.
3. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
4. To make the filling, place the cream in a mixing bowl and beat in the confectioners' sugar. Add peppermint extract to taste.
5. Sandwich pairs of cookies together with the filling. Store in a cool place for up to three days.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
