Dark Chocolate Mint Sandwich Cookies
A homemade version of an all-time cookie classic, these cookies can be made year round by swapping the peppermint for vanilla extract.
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Ingredients
Cookie
1 3
4 cups all-purpose flour1
2 cup dark or regular unsweetened cocoa1 1
4 teaspoons baking powder1
4 teaspoon salt1 1
4 cups powdered sugar3 Land O Lakes® Butter, softened
4 cup1 teaspoon vanilla extract
Filling
1 Land O Lakes® Butter, softened
2 cup3 tablespoons shortening
2 1
4 cups powdered sugar1
2 teaspoon peppermint extractHow to make
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STEP 1
Combine flour, cocoa, baking powder and salt in bowl; mix well. Set aside.
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STEP 2
Combine 1 1/4 cups powdered sugar and 3/4 cup butter in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Gradually add flour mixture; beat at low speed until well mixed.
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STEP 3
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.
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STEP 4
Heat oven to 375°F.
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STEP 5
Roll out 1 dough half on cocoa powder-dusted surface to 1/8-inch thickness. (Keep remaining dough half in refrigerator.) Cut with 2-inch round cookie cutter. Place, 1 inch apart, onto parchment-lined cookie sheets. Bake 8-10 minutes or until set. Remove to cooling rack to cool completely. Repeat with remaining dough half.
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STEP 6
Beat 1/2 cup butter and shortening in bowl until creamy. Add powdered sugar and peppermint extract. Beat at low speed until well mixed.
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STEP 7
Spread 2 teaspoons filling onto bottom side of one cookie; top with another cookie, bottom-side down. Store covered.
Tip: Filling Cookies
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