Peppermint Sandwich Cookies

By Rachel Johnson, www.stupidgoodrachel.com

This pretty cookie is a welcome holiday treat to share with neighbors and family.

MAKES: 20 sandwich cookies

TOTAL TIME: 1 Hour plus chilling

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon baking powder

8 tablespoons (1 stick) unsalted butter, softened

3/4 cup sugar

1 large egg

1/4 teaspoon vanilla extract

Powdered sugar, if needed

Filling:

4 tablespoons (1/2 stick) unsalted butter, softened

1/4 cup vegetable shortening

2 cups powdered sugar

1/4 teaspoon peppermint extract

3 candy peppermints, crushed into a fine powder

1 tablespoon whole milk plus more, if needed

1. Combine flour, cocoa powder, baking soda and baking powder in a medium bowl; set aside.

2. In a large bowl, beat the butter and sugar on high speed until light and fluffy, pushing down sides with a rubber spatula, as needed. Add egg and vanilla; beat until smooth.

3. Add flour mixture to butter mixture by the spoonful; mix until no dry bits of flour appear in the dough.

4. Wrap dough tightly in plastic; gently press into a disk. Refrigerate at least an hour.

5. Preheat oven to 350°F; line two baking sheets with parchment paper.

6. On a lightly floured surface, roll out the dough, dusting lightly with powdered sugar, if needed, until 1/4 inch to 1/8 inch thick. Use a round 1 1/2-inch cookie cutter to cut out as many cookies as possible. Gather dough; reroll until all dough is used.

7. Bake 7 to 9 minutes or until the tops have set; allow cookies to cool on baking sheet until ready to carefully transfer to a cooling rack (cookies are sensitive to breaking when warm).

8. To make the filling: In a large bowl, beat butter and shortening until combined. Add powdered sugar, peppermint extract, crushed candy and milk; mix until incorporated. The filling should be a fairly dry yet spreadable consistency. Add milk in 1/2-teaspoon increments if filling is not coming together.

9. Use an offset spatula to spread a small amount of frosting on bottom halves of sandwich cookies.

10. Place remaining cookies on top; gently squeeze each sandwich together to spread filling to the edges. Store in an airtight container for up to three days.

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