"Chocolate Mint Sandwich Cookies"
excerpted from The
Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie
Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate
Chip Cookies and Hundreds More. Copyright © by Bruce Weinstein.
Reprinted by permission of HarperCollins Publishers, Inc. All rights
MAKES ABOUT 1 DOZEN LARGE SANDWICH COOKIES
Here's a cookie that replicates Mint Milanos, the fix of every
midnight snacker, the bane of every dieter. Why make your own? For
the sheer fun of it, of course. These tender water cookies taste
a little like a vanilla wafer. They're good on their own, but isn't
the chocolate-mint filling always the best part?
4 tablespoons solid vegetable shortening (2 ounces), plus additional for greasing
the baking sheet
2/3 cup sugar
1 large egg, at room temperature
2 large egg whites, at room temperature, lightly beaten with a fork
2 teaspoons vanilla extract
¾ cup all-purpose flour, plus additional for the baking sheet
2 ½ ounces semisweet chocolate, chopped
1 ½ tablespoons crème de menthe or mint syrup
1/8 teaspoon peppermint oil (optional)
1. Position the rack in the center of the oven; preheat the oven to 425°F.
Use a dab of shortening on a small piece of wax paper to grease
a large baking sheet; flour the baking sheet, then set it aside.
2. Beat the shortening and sugar in a large bowl, using an electric
mixer at medium speed, until light and airy, about 1 minute. Beat
in the egg, then beat in the egg whites in two increments, making
sure the first is thoroughly incorporated before adding the second.
Beat in the vanilla until smooth. Remove the beaters and stir in
the flour, using a wooden spoon or a rubber spatula, just until
3. Fit a pastry bag with a round, ¾-inch tip; fill the
bag with the dough, squeezing it toward the tip. Pipe out twenty-four
3-inch-long cookies on to the prepared bak-ing sheet, each about
as thick as your thumb. Space the cookies about 2 inches apart on
the sheet. (If the baking sheet is not large enough to accommodate
all the cookies, reserve some of the dough for a second baking.)
4. Bake for 8 to 10 minutes until set and very lightly browned
at the edges but still springy to the touch. Cool the cookies on
the baking sheet for 2 minutes, then use a metal spatula to transfer
them gently to a wire rack to cool completely.
5. Once the cookies have cooled, place the chocolate in the top
half of a double boiler set over about 1 inch of simmering water,
or in a medium bowl that fits snugly over a medium saucepan with
a similar amount of simmering water. Stir until half the chocolate
has melted, then remove the top half of the double boiler or the
bowl from the heat and continue stirring until the chocolate has
fully melted. Transfer to a clean bowl and let stand for 10 minutes
to cool almost to room temperature. Stir in the crème de
menthe or mint syrup, and the peppermint oil, if using, until smooth.
6. Spread a scant 2 teaspoons of the chocolate-mint mixture on
the flat side of one of the cookies, taking care to smooth it to
the sides. Gently top with a second cookie, flat side down. Set
on the wire rack until the chocolate hardens, about 1 hour. Repeat
with the remaining filling and cookies.
3 days at room temperature
Not recommended for freezing
You can endlessly vary the filling of these tender, light cookies.
Omit the peppermint oil. Substitute any one of the following for
the crème de menthe: raspberry liqueur, such as Chambord;
almond liqueur, such as amaretto; apple schnapps; bitter orange
liqueur, such as Mandarine Napoléon; cherry liqueur, such
as Cherry Heering; chocolate liqueur, such as Godiva Liqueur; coffee
liqueur, such as Kahlúa; Cognac; hazelnut liqueur, such as
Frangelico; honey liqueur, such as Bärenjäger; or licorice
liqueur, such as Sambuca.
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