SANDWICH COOKIES WITH CHOCOLATE PEPPERMINT FILLING

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• 1 cup salted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups chopped dark chocolate
• 1/2 cup whipping cream
• 1 1/2 tsp peppermint extract
• 2 cups chopped white chocolate

Directions

1. Combine flour, cocoa and baking soda in a bowl; set aside.
2. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Using low speed, beat in egg and vanilla until blended. Gradually beat in flour mixture just until combined.
3. Gather dough into a ball. Flatten dough into a disc shape. Wrap disc with plastic wrap and refrigerate for 1 hour before rolling out.
4. Preheat oven to 325ºF. Unwrap dough and divide dough in half. On a lightly floured surface, roll out each half 1/8 inch thick. Using a 2 inch round cookie cutter, cut each half into rounds. Place rounds 1 inch apart on parchment paper-lined cookie sheets.
5. Bake until cookies are firm, about 14 - 16 minutes.
6. Let cookies stand for 10 minutes on cookie sheets. Remove from cookie sheets and cool completely on racks.
7. To prepare chocolate peppermint filling, place dark chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium heat, stirring frequently. Remove from heat and pour over dark chocolate.
8. Using a whisk, stir until dark chocolate is melted and mixture is smooth. Stir in peppermint extract. Let stand until filling is of spreading consistency, about 15 - 20 minutes.
9. Flip half of cookies over. For each flipped cookie, pipe or spoon about 1 tbsp filling on centre. Top each filling mound with a cookie, pressing down gently to make a sandwich.
10. Place white chocolate in a small saucepan and cook over low heat, stirring frequently, until white chocolate is melted. Remove from heat. Working with one sandwich cookie at a time, dip one half in melted white chocolate, shaking off excess.
11. Place dipped sandwich cookies on a parchment paper-lined tray. Refrigerate until white chocolate is firm. Store in an airtight container in refrigerator for up to 1 week. May be frozen.