Makes about 3 dozen sandwich cookies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||cup butter, softened|
|1||cup packed light brown sugar|
|1/8||teaspoon baking soda|
|2||cups all-purpose flour|
|Creamy Mint Filling|
- Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool.
- Cream butter and brown sugar in large bowl. Beat in egg, vanilla, melted chocolate and baking soda until light and fluffy. Stir in flour to make stiff dough.
- Divide dough into 4 parts. Shape each part into a roll about 1-1/2 inches in diameter. Wrap in plastic wrap; refrigerate at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
- Preheat oven to 375°F. Cut rolls into 1/8-inch-thick slices; place 2 inches apart on ungreased cookie sheets. Bake 6 to 7 minutes or until firm. Remove to wire racks to cool. Meanwhile, prepare Creamy Mint Filling. Spread filling on bottoms of half the cooled cookies. Top with remaining cookies, bottom sides down.
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