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1
To prepare cookies: In a medium bowl, combine flour, baking powder and salt; set aside.
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2
In mixing bowl, beat butter, sugar and vanilla until light and fluffy.
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3
Add egg, then chocolate, beating well after each addition.
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4
Stir in flour mixture 1/2 cup at a time, blending well after each addition.
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5
Divide dough in half.
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6
Form each half into a log 9 inches long and about 2 inches in diameter.
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7
Wrap in plastic and freeze or refrigerate until firm, 1 to 4 hours.
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8
Preheat oven to 350F (180C).
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9
Grease baking sheets.
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10
Cut chilled dough into 1/4 inch slices.
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11
Arrange, 1 inch apart on baking sheets.
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12
Use a cookie stamp to imprint the tops of half of the rounds.
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13
Bake 8 to 11 minutes, or until cookies just begin to brown on the bottom.
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14
Cool on racks.
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15
While cookies are baking, prepare the filling.
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16
In a small mixing bowl, combine powdered sugar, butter, mint extract and 2 1/2 tablespoon half and half.
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17
Beat at low speed until smooth, adding more halfandamp;half if necessary.
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18
Mixture should be thick and creamy smooth.
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19
Spread a 18 to 1/4 inch layer of mint filling over the bottoms of the plain cookie rounds.
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20
Top with imprinted rounds to create sandwiches; press down lightly.
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21
Refrigerate until filling is firm, about 20 minutes.
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22
To prepare glaze.
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23
In a small saucepan, combine chocolate and oil.
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24
Warm over low heat, stirring occasionally, until mixture is smooth.
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25
Pour chocolate into a small deep bowl or 1-cup glass measure.
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26
Line a large baking sheet with waxed paper.
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27
Dip half of each cookie sandwich into melted chocolate, shaking off excess.
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28
Arrange sandwiches on waxed paper and refrigerate until chocolate is set.
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29
Store in an airtight container at room temperature 1 week; freeze for longer storage.
