These cookies started with the simple act of passing an Oreo display at the grocery store… Now normally this wouldn’t faze me. Normally, I wouldn’t look twice. But today my inner child screamed out “I WANT!”. I could have easily bought a bag, and shut her up, but that wouldn’t be very bakeresque of me (now would it?). So I proceeded home with cookies on my mind, and formed a baking game plan.
Failure wasn’t an option, because I didn’t think I could handle the disappointment today. So I decided to adapt a recipe I made last summer (Cotton Candy Cream Cookies), making them chocolate with a vanilla filling… Everything was going as planned until I began to make the filling. That’s when the little voice called out again, “I want green filling”. But if the filling’s green, people will be expecting mint. And that’s how these Chocolate Mint Sandwiches were born, making my inner child’s voice sing with cookie induced joy 🙂
If your inner child wants a more traditional, Oreo flavour combination, switch the mint extract for vanilla. Easy peasy.
Do you ever buy prepackaged cookies, or must they come from a home kitchen or small bakery?
Chocolate Mint Sandwich Cookie
1 1/4 cup + 1 tbsp All-Purpose Flour
3 tbsp Cocoa Powder
1 1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Shortening
1 tbsp Margarine
3/4 cup Sugar
3 tbsp Non-Dairy Yogurt (plain or vanilla)
4 tsp Non-Dairy Milk
1/2 tsp Vanilla Extract
1/2 tsp Chocolate Extract (optional, but good)
Pre-heat oven to 375°F.
Stir together the flour, cocoa powder, baking powder, and salt. Set aside
Cream together shortening, margarine, and sugar. Add yogurt, milk, and extracts. Beat well. Add dry ingredients, and mix until just combined.
Scoop a level teaspoon of dough, roll into a ball, and place on a prepared cookie sheet. Flatten ball to 1/2 inch thick. Repeat, placing balls 2 inches apart. Bake for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.
When completely cool, pipe or spread frosting (recipe follows) on the flat side of a cookie, then lightly sandwich with a second cookie on top.
Makes approximately 30 cookies.
2 tbsp Shortening
2 tbsp Margarine
1 cup Icing Sugar
1/4 tsp Peppermint Extract
1 tsp Non-Dairy Milk
Green Food Colouring
Cream together the shortening and margarine. Add sugar, extract, and milk , and beat until light and fluffy. Add food colouring until the desired shade of green is reached.
This recipe makes just enough frosting to fill 30 cookies. If you are spreading your frosting more generously than me) you may want to increase the recipe by 1/2.