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Peppermint O's

Peppermint O's
Adapted from Bouchon Bakery and Martha Stewart's Cookies
Makes 3 dozen 2-inch sandwiches

Cookies:
1 3/4 cups plus 1 1/2 tablespoons all purpose flour
1 cup plus 1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
1 large egg
1 teaspoon vanilla extract

Filling:
1/4 cup (1/2 stick) unsalted butter
4 tablespoons vegetable shortening
1 1/2 cups confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Pinch of salt

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating to combine, scraping down the side of the bowl as needed. Add dry ingredients, beating until combined.
3. Turn out dough onto a clean work surface and press dough into a 6-inch square block. Wrap in plastic wrap and chill in refrigerator until firm, at least 1 hour.
4. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats; set aside.
5. When dough has chilled, on a lightly floured surface, roll out dough to 1/8-inch thick. Using a 2-inch round cutter, cut out rounds. Press any scraps together and reroll and cut until all dough is used. Place rounds on prepared baking sheets, an inch apart.
6. Bake, rotating pans halfway through, for 9 to 11 minutes. Allow cookies to cool on pan for several minutes before transferring to a wire rack to cool completely.
7. While cookies are cooling, make filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening until well combined and smooth. Reduce speed to low and gradually add confectioner's sugar, beating until smooth and fluffy. Add vanilla and peppermint extracts, and salt, beating to combine.
8. When cookies have cooled, assemble: Place filling in a pastry bag fitted with a large round or star tip and pipe about a tablespoon onto the flat side of half the cookies. (You can also spread filling on with a spatula if you don't have a piping bag/tip) Top with remaining cookies, pressing gently together to spread filling to the edges.

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