Mint Sandwich Cookies
adapted from "Dessert: The Grand Finale" Sedgewood
1 scant cup rice flour blend
1/4 tsp baking powder
1/4 cup confectioners sugar
1/2 cup semisweet chocolate chips
1 egg, beaten
1-2 Tbsp water as needed to moisten dough to rolling consistency
- Preheat oven to 350 F. Grease a cookie sheet.
- Sift together the flour, confectioners sugar and baking powder.
- Combine the melted chocolate with the beaten egg and pour over the flour mixture. Stir with a wooden spoon to blend. If dough is too stiff add the water a few drops at a time.
- Pat the mixture into a ball, wrap in plastic wrap and
refrigerate for 15 minutes.
- Roll the dough between 2 sheets of waxed paper to 1/8 inch. Cut dough with a star shaped cookie cutter. Makes approximately 20 stars.
- Place stars on cookie sheet. Bake 10 minutes. Cool cookies on a wire rack.
2 cups confectioners sugar, sifted
1 tsp peppermint extract
2-5 Tbsp water
2 Tbsp soft butter (optional)
Combine the sifted sugar and butter (if used) and peppermint extract.
- Add the water, a tablespoon at a time to make a smooth paste.
- Spread the filling on a cookie and top with another cookie. Repeat until all cookies are sandwiched.
1/2 cup melted
Spread a small amount of the melted chocolate on top of each cookie sandwich.
If a fancy drizzle effect is desired, Add the 1-2 tsp warm vegetable oil to the melted chocolate. Place a fork in the melted chocolate mixture and fling or drizzle the chocolate over the cookies.
Refrigerate the cookies until the chocolate topping firms up.