Peppermint Cookie Sandwiches

Every aspiring baker, chef, blogger, or food gawker knows and loves “Smitten Kitchen.”  The Spatularettes are no exception!  We took this classic homemade oreo recipe and HOLIDAY-IFIED it.  We think Buddy the Elf would approve!

For the cookie:
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 1/4 stick softened, unsalted butter 
1 large egg
1/4 tsp peppermint extract

For the filling:
1/2 stick softened, unsalted butter
1/4 cup vegetable shortening
2 cup confectioners’ sugar
1 1/2 tsp peppermint extract
2-3 Tbs crushed candy canes
Red food coloring (optional)

Preheat oven to 375°F.

Using a stand or hand mixer, combine flour, cocoa, baking soda, baking powder, salt and sugar.  On a low speed, add the very soft butter and mix until your cookie dough becomes one big mass of chocolatey yumminess.

Line baking sheets with parchment paper.  Using a small spoon or your hands, make small balls and place on cookie sheet, about an inch and half apart.  We like to make smaller cookies because, well… the more the merrier!  Bake for 8 minutes, rotating the sheets half way through.

For the filling, cream together the butter and shortening, slowly adding the sugar and extract.  Crank your mixer up to a higher speed to make your filling light and fluffy!  Add the food coloring a drop at a time until you get your desired color.  Bring the mixer back to a slower speed to fold in the candy cane pieces.

Once your cookies have cooled, make cookie pairs – most of our cookies are not the same size.  (Become a cookie Chris Harrison, if you will…).  Use a spoon or pastry bag to fill your cookies with pepperminty cream filling!

From our kitchen to yours, Happy Holidays!
XOXO,
Tall and Small
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