A wonder combination of crisp mint and warm sweet chocolate. If you prefer you could substitute the peppermint extract for orange extract to make Chocolate Orange Creams.
Makes : 18
Baking Time : 8 Minutes
Ingredients
3/4 cup / 1 1/2 sticks 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
Scant 1 cup confectioners' sugar
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 F. Lightly grease two 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 mixing bowl and beat in the confectioner's sugar. Add peppermint extract to taste.
5. Sandwich pairs of cookies together with the filling. Store ina cool place for up to three days.
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