Categories: Magazine Recipes
Ingredients
- 2/3 Cup Butter (soft)
- 1/2 Cup Sugar
- 1/2 Cup Packed Brown Sugar
- 1/4 Cup Whole Milk
- 1 Egg
- 2 Cups Flour
- 3/4 Cup Cocoa
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 3/4 Cups Confectioner Sugar (filling)
- 1/4 Cup Half and Half (filling)
- 1/4 Tsp Peppermint Extract (filling)
- 1/4 Tsp Salt (filling)
- Green Food Coloring (filling)
Directions
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In a large bowl cream butter and sugar until light and fluffy.
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Beat in milk and egg.
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Combine flour, cocoa, baking powder, baking soda and salt.
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Gradually add to the creamed mixture and mix well.
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Cover and refrigerate for 2 hours or until firm.
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On a lightly floured surface, roll out dough to 1/8 inch thickness.
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Cut with a 1 1/2 inch cutter. Place 1 inch apart on greased baking pan.
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Bake at 375 degrees for 5 – 6 minutes or until lightly brown. Cool completely.
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Combine filling ingredients. Spread on half of the cookies and top with the other half.