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1
For the cookies:
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Preheat oven to 400 F. Line 2 large baking sheets with parchment paper.
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3
In the bowl of an electric mixer, beat eggs. Add shortening and sugar and beat until fully combined and fluffy. Set aside.
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4
In a large bowl, whisk together flour, cocoa, and salt. Set aside.
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5
In another small bowl or measuring cup, mix together vinegar and milk.
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6
With the mixer on low speed, add flour mixture into the shortening mixture, a little at a time and alternating with the milk mixture. Continue until all of the flour and milk have been added and continue stirring until combined.
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7
In a small cup, dissolve the baking soda in the hot water. Add it to the cookie dough and beat until smooth.
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8
Drop heaping tablespoons of dough onto the parchment paper-lined trays, leaving about an inch of space between each one.
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9
Bake in the preheated oven for 6-8 minutes or until cookies are firm to the touch. Then remove the pans from the oven. Allow cookies to cool on the baking sheets for a few minutes then remove them and cool completely on a wire rack.
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10
For the filling:
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Beat together the shortening, sugar, and marshmallow creme. Beat in melted chocolate. Stir in the salt water, vanilla, and peppermint extract. Mixture will be very thick. Beat in milk and continue mixing until mixture is just thin enough to spread easily.
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12
To assemble:
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Crush the peppermints/candy canes using a food processor or put them into a zip-top bag and crush them with a small hammer. Place into a shallow bowl.
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14
Spread cream mixture on the bottom of one cookie and then gently sandwich it with another cookie. Press the cookies together until the filling reaches the edges. Roll the edges of the sandwich in the crushed peppermint. Serve or store in the fridge. Candy canes will start to melt after awhile, so the sooner you can eat these babies the better!
