Double Chocolate Peppermint Sandwiches Recipes

Steps:

• COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
• DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
• PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
• BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
• MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
• PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Steps:

• Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.
• Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.
• Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheetsto a wire rack; let cool completely.
• Place chocolate in a heatproofbowl. Heat cream in a smallsaucepan over medium-highuntil just bubbling around edges.Remove from heat; stir in peppermintextract. Pour mixtureover chocolate; let stand 10minutes, then stir until smooth.Let stand, stirring occasionally,until firm enough to spread,about 30 minutes.
• Spread 1 teaspoon filling oneach uncut cookie; top withcut cookies. Sprinkle choppedcandies in window of eachtop cookie. Refrigerate until set,about 20 minutes. Assembledcookies can be stored in refrigerator up to 2 days.

Steps:

• Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set.