Leave out the mint and you have an excellent homemade version of the best-known chocolate sandwich cookie in America. But add a little mint to the cookie and the filling, and you get heaven in a cookie: dark chocolate and fragrant mint with a creamy filling. These are good at room temperature, but as anyone who has ever frozen a Girl Scout Thin Mint can tell you, even better if you store them in the freezer. Use real peppermint oil, not peppermint extract, for the best flavor.
|1 cup sugar||3/4 teaspoon salt|
|1 egg||1/4 cup vegetable shortening|
|1 1/4 teaspoon peppermint oil||3/4 cup butter, softened|
|3/4 cup unsweetened cocoa powder||2 cups confectioners' sugar|
|1 teaspoon baking soda|
Beat the butter and sugar until creamy. Mix in egg and peppermint oil. Add the flour, cocoa, baking soda and salt and beat until smooth. Form the dough into a disk, cover with plastic wrap, and chill one hour, or up to overnight.
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper (not waxed paper—they will stick!). Roll the dough into half-inch balls (a scant teaspoon of dough per cookie) and lay them 1 inch apart on the prepared baking sheets. Press them flat with the bottom of a glass or mug, dipped in a little extra cocoa or granulated sugar. Bake 6 to 7 minutes, until just set. Don’t overbake. As soon as they smell done, they are.
Make the filling by beating the shortening and butter until creamy, then add the sugar and mint and beat until fluffy. Put about 1/2 teaspoon filling on the bottom of a cookie and top with a second cookie. Store between layers of waxed paper in an airtight container for up to a week.
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