My friend Carolyn and I hosted a party and gift exchange for a group of our best girlfriends.  I came away with  an adorable flower brooch – just my style.  It was a fun evening of chatter, drinking (delicious cranberry punch), and, of course, eating.   I contributed artichoke dip (Bridget’s favorite!), cranberry pecan cookies with a white chocolate glaze, and the best mint filled sandwich cookies I’ve ever tasted.  EVER.  This is saying a lot.  I am very particular people!

This mess is totally worth it!

Mint Sandwich Cookies

– adapted from Martha Stewart Holiday Baking  2002

1 1/4 cups flour

3/4 cups cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

10 tablespoons butter

1 large egg

Peppermint Cream Filling

1 1/2 candy canes (six inch size)

1/2 cup butter, room temperature

1/2 cup vegetable shortening

3 cups powdered sugar

1 tablespoon vanilla

For the cookies

Preheat oven to 375.  Grease two baking sheets, set aside.

Into a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.  In a separate bowl, cream together the sugar and butter until light and fluffy, about two minutes.  Add egg – beat to combine.  Slowly add the flour mixture, beating until dough is well combined.

Divide dough in two, so it is more manageable.  Roll out dough on a lightly floured surface, to about 1/4 inch thickness.  Cut with a 2″ round cutter and space about 1 1/2 inches apart on the greased baking sheet.

Transfer to oven and bake until cookies are firm, about 10-12 minutes, rotating baking sheets halfway through.  Cool cookies completely.

For the peppermint cream filling

Pulverize the candy cane until it is nearly all powder.  I kept it in its wrapper and whacked it with a hammer – satisfying!  Cream butter and shortening until well combined.  Gradually add the powdered sugar and pulverized peppermint, beating until light and fluffy.  Add the vanilla, and beat to combine.

Place cream filling in a pastry bag fitted with a coupler or a sandwich bag with the corner cut off, and pipe about 1 tablespoon filling onto the flat side of half the cookies.  Place remaining cookies on top, and gently press on each to squeeze the filling to the edges.  It’s a good idea to match up cookies with their best mate to avoid having uneven looking cookies.  Makes about 30.

Enjoy!