Chocolate Mint Sandwich Cookies

Cookies 1 C all purpose flour 6 T unsweetened cocoa 1/2 t baking soda 1/2 t salt 10 T (1 1/4 sticks) unsalted butter at room temperature 1 C sugar 1 large egg 1 T Vanilla extract Filling: 10 t (1 1/4 STICKS) unsalted butter at room temperature 1/2 C confectioners' sugar Pinch of salt 1 1/2 C marshmallow fluff 1/4 t peppermint extract Red and green food coloring 1) Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined. 2) Divided dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day or freeze for up to 1 month. 3) Preheat oven to 350. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4 inch thick rounds (36 slices per log) Place on baking sheets 2 inches apart. Bake until cookies are dry on top about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough. 4) Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling. All you magazine December 16, 2011