Reviews (1)
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33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 3 stars
08/04/2014
Easy recipe. Cooking time indicated was a little too long to give slightly coloured cookies (suggest dropping to 12 minutes). Mint essence at 1/4 tsp gives strong mint flavour, overpowering chocolate somewhat. Suggest using less if you are after only a hint of mint. Texture of cookie base doesn't give the same melting sensation of the "Mint Milano" variety.
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 27
med105881_0910_des004a.jpg
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
4 ounces semisweet chocolate, coarsely chopped
3/4 cup confectioners’ sugar
1/4 teaspoon pure peppermint extract
Cook's Notes
Piping the cookies: Twist and squeeze the bag so that the batter is in one corner. Snip an opening, then squeeze out excess air. To pipe, hold bag at an angle to sheet with one hand and apply pressure from top with the other.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 27
med105881_0910_des004a.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 27
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 27
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Makes 27
Makes 27
med105881_0910_des004a.jpg
med105881_0910_des004a.jpg
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup confectioners’ sugar
- 1/4 teaspoon pure peppermint extract
Directions
Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners’ sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.
Cook's Notes
Piping the cookies: Twist and squeeze the bag so that the batter is in one corner. Snip an opening, then squeeze out excess air. To pipe, hold bag at an angle to sheet with one hand and apply pressure from top with the other.
Cook’s Notes
Piping the cookies: Twist and squeeze the bag so that the batter is in one corner. Snip an opening, then squeeze out excess air. To pipe, hold bag at an angle to sheet with one hand and apply pressure from top with the other.
Reviews (1)
Add Rating & Review
33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 3 stars
08/04/2014
Easy recipe. Cooking time indicated was a little too long to give slightly coloured cookies (suggest dropping to 12 minutes). Mint essence at 1/4 tsp gives strong mint flavour, overpowering chocolate somewhat. Suggest using less if you are after only a hint of mint. Texture of cookie base doesn't give the same melting sensation of the "Mint Milano" variety.
Reviews (1)
Add Rating & Review
33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
Add Rating & Review
33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
12
4 star values:
10
3 star values:
7
2 star values:
3
1 star values:
1
- 5 star values:
- 12
- 4 star values:
- 10
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 3 stars
08/04/2014
Easy recipe. Cooking time indicated was a little too long to give slightly coloured cookies (suggest dropping to 12 minutes). Mint essence at 1/4 tsp gives strong mint flavour, overpowering chocolate somewhat. Suggest using less if you are after only a hint of mint. Texture of cookie base doesn't give the same melting sensation of the "Mint Milano" variety.
Martha Stewart Member
Rating: 3 stars
08/04/2014
Easy recipe. Cooking time indicated was a little too long to give slightly coloured cookies (suggest dropping to 12 minutes). Mint essence at 1/4 tsp gives strong mint flavour, overpowering chocolate somewhat. Suggest using less if you are after only a hint of mint. Texture of cookie base doesn't give the same melting sensation of the "Mint Milano" variety.
Rating: 3 stars
All Reviews for Mint-Chocolate Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mint-Chocolate Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
