Mint Chocolate Delights
the Editors of Publications International, Ltd.
Mint Chocolate Delights
Yield
Makes 24 sandwich cookies
Ingredients
| 1/2 | cup (1 stick) unsalted butter, softened |
| 1/2 | cup granulated sugar |
| 1/3 | cup packed light brown sugar |
| 1/3 | cup semisweet chocolate chips, melted |
| 1 | egg, beaten |
| 1/2 | teaspoon vanilla |
| 1-1/2 | cups all-purpose flour |
| 1/4 | cup unsweetened cocoa powder |
| 1/4 | teaspoon salt |
| 2-1/2 | cups powdered sugar |
| 1/2 | cup (1 stick) unsalted butter, softened |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon mint extract |
| 3 | to 4 drops red food coloring |
| 2 | to 3 tablespoons milk or half-and-half |
Preparation
- For cookies, beat butter and sugars in large bowl with electric mixer at medium speed until creamy. Add melted chocolate, egg and vanilla; beat until well blended, scraping down bowl occasionally. Combine flour, cocoa and salt in small bowl. Gradually add flour mixture, beating until well blended. Shape dough into 16-inch-long log. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
- Preheat oven to 400°F. Lightly grease cookie sheets and line with parchment paper. Cut log into 1/3-inch-thick slices. Place slices on prepared cookie sheets. Bake 10 to 12 minutes or until set. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
- For filling, combine powdered sugar, butter and salt in large bowl; beat until well blended. Add mint extract and food coloring; beat until well blended and evenly tinted. Add enough milk, 1 tablespoon at a time, to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.
Nutritional Information
| Serving Size: | 1 sandwich cookie |
| Sodium | 55 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 27 g |
| Cholesterol | 30 mg |
| Saturated Fat | 6 g |
| Total Fat | 9 g |
| Calories from Fat | 42 % |
| Calories | 195 |
Dietary Exchange
| Fat | 2 |
| Starch | 1.5 |
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