Chocolate-Peppermint Sandwich Cookies

Yield:

Total Time:

Hands-on Time:

Instructions

Line 2 baking sheets with parchment paper and set aside. Using a standing or hand-held mixer, cream the butter and sugar in a large bowl until fluffy, about 2 minutes.

Beat in the egg and vanilla. Sift the flour, cocoa, and salt into the bowl, and beat at low speed until the dough comes together, about 1 minute. Turn out onto a counter dusted with confectioners’ sugar and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or up to overnight.

Meanwhile, make the filling: In a clean bowl, cream together the butter, shortening, confectioners’ sugar, vanilla, and salt. Gather, press into a disk, wrap in plastic, and refrigerate while you prepare the cookies.

Preheat your oven to 350° and position 2 racks in the middle with space in between. Dust the counter with more confectioners’ sugar, and roll out the first portion of dough to a 1/8-inch thickness.

Use a 2-inch round biscuit cutter or cookie cutter to cut the dough into circles, gathering and rerolling as needed; then transfer to the baking sheets, about an inch apart. Repeat with the remaining dough. Transfer to the oven and bake until firm and fragrant, rotating the pans halfway through, 10 to 12 minutes. Remove the cookies from the oven and let cool on trays.

For the filling:

Ingredients:

1/2  stick (4 tablespoons) unsalted butter, softened
1/4 cup vegetable shortening
2 cups confectioners’ sugar, plus more for work surface
1-1/2 teaspoons vanilla extract
1/4 teaspoon table salt
1 cup finely crushed candy canes or peppermint candies