-
1
In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
-
2
Add granulated sugar and baking powder; beat until combined, beat in egg.
-
3
Beat in as much of the flour as you can with the mixer.
-
4
Using a wooden spoon, stir in any remaining flour.
-
5
Divide dough in half and place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle.
-
6
Chill dough rectangles for 30 minutes.
-
7
Preheat oven to 350 degrees F.
-
8
Remove top sheets of waxed paper and using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total).
-
9
Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles (If necessary, chill dough about 15 minutes more before transferring).
-
10
Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned.
-
11
Transfer cookies to a wire rack; let cool.
-
12
FOR FROSTING:
-
13
In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds.
-
14
Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth.
-
15
Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency.
-
16
If desired, use food coloring to tint frosting pink.
-
17
TO ASSEMBLE:
-
18
Pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together.
-
19
Pipe or spread with more of the frosting; top with a third cookie, flat side down.
-
20
Repeat with the remaining cookies and the remaining frosting.
-
21
Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies.
-
22
*
-
23
Chill about 30 minutes or until chocolate is set.
-
24
* TIP:
-
25
To decorate the assembled sandwich cookies with chocolate, fill a heavy-duty resealable plastic bag with the melted chocolate and snip a small hole in one corner of the bag.
-
26
Squeeze the bag, piping the chocolate over the cookies in dots or drizzles.
-
27
TO STORE:
-
28
Layer unassembled cookies between waxed paper in an airtight container; cover.
-
29
Store at room temperature for up to 3 days or freeze for up to 3 months.
-
30
To serve, thaw cookies if frozen.
-
31
Up to 4 hours before serving, prepare frosting as directed in step 4.
-
32
Assemble and decorate sandwich cookies as directed in step 5.
