| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa powder |
| 3/4 | c | Teaspoon baking soda |
| 1/4 | ts | Salt |
| 1 | c | Granulated sugar |
| 1/2 | c | (1 stick) unsalted butter; at room temperature |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Mint extract |
| 2 1/2 | c | Sifted confectioners' sugar |
| 1/2 | c | (1 stick) unsalted butter; at room temperature |
| 2 | tb | Milk |
| 1/2 | ts | Mint extract |
| Red food coloring | ||
| Green food coloring |
INSTRUCTIONS
FILLING Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 Servings: 3 dozen cookies Source: Family Circle's "All-time Favorite Recipes" 1. Sift together flour, cocoa powder, baking soda and salt into a medium-size bowl; set aside. In a large bowl, beat together sugar and butter until smooth and creamy. Beat in egg, then vanilla and mint extract. 2. Beat flour mixture into butter mixture. Divide dough in half; shape each into a log about 1-1/2 inches in diameter. Cover with plastic wrap; refrigerate 3 to 4 hours. 3. Heat oven 375 degrees F. Cut each log into 1/16-inch-thick slices; place on ungreased baking sheets 4. Bake in heated oven to 375 degrees F. oven 8 to 10 minutes or until almost firm. Remove cookies to a wire rack to cool. 5. Prepare filling: Beat together confectioners' sugar, butter, milk and mint extract in a medium-size bowl until a good spreading consistency. Divide filling in half; tint half with red food coloring, and other half with green food coloring. 6. Spread flat side of one-quarter of the cookies with red filling and one-quarter with green filling. Top each with a plain cookie. Chill until set. Nutritional Information: (per cookie) 67 Calories; 1 g Protein; 5 g Fat; 6 g Carbohydrate; 1 mg Sodium; 9 mg Cholesterol Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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