Prep: 35 min. + chilling Bake: 10 min./batch + cooling
1-1/2 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons instant espresso powder
1/2 teaspoon salt
1/2 cup butter, softened
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2-1/2 cups confectioners’ sugar
1 tablespoon 2% milk
Red food coloring, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
In a large bowl, beat butter and extracts until creamy. Beat in confectioners’ sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
1 sandwich cookie: 304 calories, 16g fat (10g saturated fat), 56mg cholesterol, 178mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.
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