Peppermint Striped Sandwich Cookies

I have been wanting to make some type of peppermint cookie lately, especially since there is a cookie exchange happening at my daughters school soon. I did a lot of browsing around but I didn’t want to commit 3 hours of my day making these things from scratch. So I found the following recipe from Pillsbury.

Please excuse the following pictures, I’ve never made any type of sandwich cookie before.
I thought I would at least give it a try, because why not, it’s the holidays.☺
photo 1

Ingredients:

2 Rolls Refrigerated Sugar Cookie dough

½ Cup Flour

½ tsp Peppermint Extract

Red gel food color

For Filling:

¾ Cup Whipping Cream

1 ½ Cups Powdered Sugar

½ tsp Peppermint Extract

 

Let cookie dough stand at room temp for about 10 minutes.
In a large bowl, break up 1 roll of cookie dough. Adds ¼ cup of flour. Beat with mixer on medium speed until well combined. Set aside.

In a new bowl, break up the other roll of cookie dough. Add ¼ cup of flour, peppermint extract and enough red food coloring to make it a deep red. Beat until combined.

Line 8×4” loaf pan with plastic wrap. Press half of the white cookie dough into the bottom of the pan. Top with half of the red dough. Repeat with remaining white and red dough. Place in freezer for about 20 minutes to firm up.

Turn out dough from loaf pan; remove plastic wrap. Trim short, slightly slanted sides of cookie dough loaf to form a rectangle shape.

Cut loaf into about 29 slices. Then cut each slice in half to make a total of 58 squares. Place squares 1 ½ inches apart on a parchment lined cookie sheets.

Bake at 350 degree for about 12 to 14 minutes or until lightly golden edges. Cool 1 minute before moving to a wire rack to cool completely.

Meanwhile(while cookies are baking), beat cream with electric mixer fitted with a whisk attachment until stiff peaks form. Beat in powdered sugar and peppermint extract until well combined. Spoon a little less than 1 tablespoon of filling on half of the cookies. Top with the remaining cookies to make “sandwiches”.
Store in refrigerator until ready to serve.

photo 2

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