Chocolate Mint Sandwiches



Countdown to Turkey Day!


It's the last day of Countdown to Turkey Day and it's all about the sweet treats!

Not only do I have these wonderful Chocolate Mint Sandwiches, I also have the New! Crock-Pot® Digital Slow Cooker with iStir™ Stirring System Giveaway (entry below).

Plus a discount on the Heirloom Cookie Sheets (enter code CRENOV13 till 12/5/13).

Also don't forget we have a wonderful dessert recipe from my foodie friend below...Now that's more than enough goodies for one day people!


When the wonderful people at Heirloom Cookie Sheets reached out to me to test their wonderful cookie sheets, I must say I was really excited.

Everyone who bakes wants that perfect cookie sheet and Heirloom Cookie Sheets are perfect!

This is a heavy duty cookie sheet, not one of those flimsy cookie sheets that want last a year. This cookie sheet is 18-gauge stainless steel and it's dishwasher safe! 


Now for these wonderful cookies. These are the perfect cookies to make with children. Now only are they chocolicious....but they're also little bites of joy!

Don't forget you have to chill the dough overnight.


I placed my frosting in a piping bag for the cuteness factor, it's not required. Also if you're not into mint, you can always substitute the mint for vanilla.


These cookies are delicious and the perfect treat after all those heavy Thanksgiving eats!


Yes. I know it's not Thanksgiving yet, but I couldn't wait!


Look what Judith the food brains behind The Midnight Baker created, this Banana Split Parfait looks so good, you must make this for Thanksgiving!

Pass me a spoon people!

Chocolate Mint Sandwiches

¾ cup butter, softened (1½ sticks)
1 cup sugar
½ tsp vanilla
1 egg
2 cups sifted all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup quality cocoa
¼ cup milk

For the Mint Filling:

¼ cup butter (1/2 stick)
2 ¼ cups powdered sugar
1/8 tsp peppermint extract
¼ cup milk
Green food coloring

Directions:

Preheat oven to 325 degrees.   

Cream butter; add sugar gradually; add vanilla; beat in egg. In a separate bowl, mix dry ingredients.  

Add dry ingredients and milk alternatively to the butter mixture.  

Chill until firm.  Shape dough into 4 rolls, 1 inch in diameter.  

Wrap in waxed paper or saran wrap; chill overnight.  

Cut into 1/8” slices. Roll into balls and place on un-greased Heirloom Cookie Sheets.  

Bake at 325 degrees about 8 – 9 minutes.  Remove immediately from cookie sheet and cool completely on wire rack.  Divide the cookies into two separate groups.
To prepare the mint filling, blend all ingredients and beat until smooth.  

Spread filling about 1/8 thick on one group of cookies and top each with cookies from the other group to make sandwiches.
 






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