makes about 40 sandwich cookies
1 1/4 cup all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup butter, softened
1/4 cup shortening
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp peppermint extract
2 drops red food coloring (or enough to produce a bright shade of red)
2 cups chocolate chips
1/4 cup butter, cut into pieces
Preheat the oven to 375.
To make the cookies, cream together the butter and sugar. Add the egg and beat well.
Mix together the dry ingredients thoroughly (getting rid of all big lumps of cocoa powder). Add dry ingredients to butter and sugar mixture and beat until just smooth.
Roll dough into a large ball and set to chill in the fridge for half an hour.
After the dough has chilled, scoop out very small balls of dough (about a teaspoon's worth) and flatten gently on a lined baking sheet. Bake for 7-9 minutes and then let cool completely on baking sheet. The cookies will harden as they cool.
To make the filling, beat together the shortening and butter. Add the confectioner's sugar and extracts and continue to beat for about six more minutes until light. Scoop filling into a plastic bag or pastry bag (with a very small tip) and pipe a small amount between cookies. Sandwich cookies together.
Make the chocolate covering by melting together the butter and chocolate over very, very low heat. Drop cookies into chocolate and use spoon to coat thoroughly. Gently pick cookies out of chocolate and freeze on wax paper for half an hour until chocolate is set.