Chocolate Candy Cane Cookies
For the Cookies:
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg
For the Filling:
- 2 cups powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 teaspoon peppermint extract
- 2 drops (or more) red food coloring
- 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)
Directions:
- In a large bowl, whisk together flour, cocoa, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until well blended, about 3 minutes. Beat in egg. Add dry ingredients mix on low speed until just blended. Shape dough into a disk, wrap in plastic wrap and refrigerate dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. Roll a heaping teaspoon of dough into a smooth ball. Repeat with the remaining dough, spacing the balls about 1 inch apart. Flatten the dough balls with the bottom of the glass. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 8 minutes. Cool on baking sheet 3 minutes then transfer to racks and cool completely.
- To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat powdered sugar and butter until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended. Spread or pipe filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently. Repeat with remaining cookies.
- Place crushed candy canes in a small shallow bowl. Roll edges of cookie sandwiches in crushed candy canes.
Yields: 3 dozen
