Peppermint Sandwich Cookies

INGREDIENTS:

• Cookie
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 1/2 cups flour
• 3/4 up cocoa powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup butter, softened and cut into small pieces
• 1 egg
• 1 tsp vanilla
• Filling
• 1/3 cup butter, softened
• 1 tsp vanilla1/2 tsp peppermint extract
• 1/4 tsp salt
• 2 cups powdered sugar
• 1 to 2 Tbls heavy cream

DIRECTIONS:

• In a food processor mix together sugar, brown sugar, flour, cocoa, baking soda and salt. Add the butter a few pieces at a time, with the motor running. Pulse to incorporate. Add the egg and vanilla. Pulse until the dough starts to form. Turn the dough onto a clean surface. Form into a log/rope that is about 1 1/2 inches in diameter. Wrap in plastic wrap, and let chill in the refrigerator for 60 minutes.
• Preheat oven to 350° F.
• Remove dough from the fridge and remove plastic wrap. Using a sharp knife, slice dough about 1/4 inch thick. Place dough on a lined baking sheet about 2 inches apart. Bake for 12-15 minutes until set and cookies look dry. Remove from the oven and cool completely.
• Meanwhile, prepare the filling.
• To prepare the filling beat together butter, vanilla, peppermint and salt until fluffy. Add sugar and beat until fully incorporated. Add milk 1 Tbs at a time and beat until the desired consistency.
• Spoon or pipe filling into the center of a cookie. Top with another cookie, pressing down gently to spread the filling to the edge.

Note
Source recipes -Here-