31 Days of Holiday Cookies

K I D S C A N H E L P BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Chocolate Peppermint Sandwich Cookies MAKES: 20 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES • DIFFICULTY: DIFFICULT These delightful cookies offer a holiday twist on a childhood favorite! COOKIE: 11/4 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/2 cup unsweetened Cocoa Powder 1 cup Sugar 1 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt 10 Tbsp Unsalted Butter, softened 1 Egg 1/2 tsp Vanilla Extract FILLING: 1/4 cup Butter, softened 4 oz Cream Cheese, softened 2 cups Powdered Sugar 2 tsp Peppermint Extract Instructions COOKIE: 1. Preheat your oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. 2. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (you can use a hand mixer just fine), stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. 3. Cut the softened butter into tablespoons. Using the low speed on your mixer, stir in the butter, egg and vanilla extract. Mix until well combined. The dough will be on the drier side, but should still stick together. 4. Use a tablespoon or small cookie scoop to portion out your cookie dough on your baking sheets. Slightly flatten each disc. You'll have enough for 18–20 sandwich cookies. 5. Bake for 10 minutes, rotating once half way through baking time. Allow the cookies to set for 5 minutes on the sheet before transferring to wire racks to cool completely. Make the filling while the cookies are cooling. FILLING: 6. Cream together the butter and cream cheese until light and fluffy. Stir in the sugar 1 cup at a time, and then add the peppermint extract. Assemble the cookies by placing the filling in a piping bag or plastic bag, snipping off the tip and piping about a tablespoon on one cookie. Top with a second cookie. Enjoy!