Ingredients
- 9 long (inches)
- 2 1/2 halfamp
- 2 in diameter (inches)
- 1 egg
- 1 on baking shee use a cookie stamp to imprint the tops (apart)
- 1/2 roun
- 1/2 at a time
- 1/2 a log (into)
- 1/4 layer of mint filling over the bottoms
- 600 gr powdered sugar
- 375 gr all purpose flour
- 325 gr butter
- 200 gr sugar
- 170 gr semisweet chocolate
- 30 ml vegetable oil recipe by the joy of cookies
- 6 gr unsweetened baking
- 4 gr vanilla extract
- 1 gr baking powder
- 1 gr salt
- 1 gr peppermint extract
Warm over low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage. ----
