Bittersweet Chocolate and Peppermint Sandwiches Recipe

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Bittersweet Chocolate and Peppermint Sandwiches
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Ingredients
11
Count
Nutrition
2424
Calories
Total time
67
Minutes
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Ingredients:

Directions:

  1. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add granulated sugar and baking powder; beat until combined, beat in egg. Beat in as much of the flour as you can with the mixer.
  3. Using a wooden spoon, stir in any remaining flour.
  4. Divide dough in half and place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle.
  5. Chill dough rectangles for 30 minutes.
  6. Preheat oven to 350 degrees F.
  7. Remove top sheets of waxed paper and using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total).
  8. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles (If necessary, chill dough about 15 minutes more before transferring).
  9. Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned.
  10. Transfer cookies to a wire rack; let cool.
  11. FOR FROSTING:
  12. In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds.
  13. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth.
  14. Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency. If desired, use food coloring to tint frosting pink.
  15. TO ASSEMBLE:
  16. Pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together.
  17. Pipe or spread with more of the frosting; top with a third cookie, flat side down.
  18. Repeat with the remaining cookies and the remaining frosting.
  19. Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies.*
  20. Chill about 30 minutes or until chocolate is set.
  21. Makes about 36 sandwich cookies.
  22. * TIP:
  23. To decorate the assembled sandwich cookies with chocolate, fill a heavy-duty resealable plastic bag with the melted chocolate and snip a small hole in one corner of the bag. Squeeze the bag, piping the chocolate over the cookies in dots or drizzles.
  24. TO STORE:
  25. Layer unassembled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Up to 4 hours before serving, prepare frosting as directed in step 4. Assemble and decorate sandwich cookies as directed in step 5.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2424.48 Kcal (10151 kJ)
Calories from fat 1099.84 Kcal
% Daily Value*
Total Fat 122.2g 188%
Cholesterol 166.66mg 56%
Sodium 1778.59mg 74%
Potassium 3862.22mg 82%
Total Carbs 315.98g 105%
Sugars 190.66g 763%
Dietary Fiber 2.31g 9%
Protein 24.66g 49%
Vitamin A 0.6mg 19%
Iron 1.1mg 6%
Calcium 190.5mg 19%
Amount Per 100 g
Calories 466.4 Kcal (1953 kJ)
Calories from fat 211.58 Kcal
% Daily Value*
Total Fat 23.51g 188%
Cholesterol 32.06mg 56%
Sodium 342.15mg 74%
Potassium 742.97mg 82%
Total Carbs 60.79g 105%
Sugars 36.68g 763%
Dietary Fiber 0.44g 9%
Protein 4.74g 49%
Vitamin A 0.1mg 19%
Iron 0.2mg 6%
Calcium 36.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.2
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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