1/4cupvegetable shorteningI used the Spectrum Organics Brand I've mentioned before.
2cupssifted confectioners’ sugar
tA few drops of peppermint extract (the stuff I have is strong so I can' use too muchI'd mix it in gradually until it's the right level of minty-ness)
Green food coloringoptional
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and dip the tops in crushed candy canes. Place on a parchment paper-lined baking sheet approximately two inches apart. (These cookies will spread a lot so give them plenty of room!) Bake for 8-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and mint extract. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Amount Per Serving
Calories 175Calories from Fat 72
% Daily Value*
Saturated Fat 4g20%
Vitamin A 185IU4%
* Percent Daily Values are based on a 2000 calorie diet.