Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mint Chocolate Sandwich Cookies
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- #18973
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
Filling
2 1/2 cups sifted confectioners' sugar
1/2 cup unsalted butter, at room temperature
2 tablespoons milk
1/2 teaspoon mint extract
red food coloring
green food coloring
directions
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. Beat flour mixture into butter mixture.
Divide dough in half and shape each into a log about 1-1/2 inches in diameter. Cover with plastic wrap and refrigerate for 3 to 4 hours.
Heat oven 375 degrees F.
Cut each log into 1/16-inch-thick slices. Place on ungreased baking sheets. Bake in oven preheated to 375 degrees F for 8 to 10 minutes or until almost firm. Remove cookies to a wire rack to cool.
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. 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.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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