For some reason we always bring a bag of Pepperidge Farm Mint Milano cookies when we go to Cape Cod for the weekend. It became a tradition because we had brought them so many times that the kids associate those cookies with going to the beach. It’s funny how that happens. I love that they will remember a simple little thing like that when they are adults.
Traditions change and I’m planning on not needing to buy those Mint Milano cookies anymore. This recipe is a perfect copy. My husband wondered how I got the recipe for Mint Milano cookies and the kids gobbled them up. My son actually started dancing around the kitchen after his first bite. These cookies were a hit and they’ve already asked me to make them again this week. Chocolate mint is not a stretch for my family but I needed to make something to appease them about an incident concerning brussel sprouts that I’ll tell you about tomorrow.
Mint-Chocolate Sandwich Cookies (from September 2010 issue of Everyday Food)
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1 large egg
- 4 oz semisweet chocolate, coarsely chopped
- 3/4 cup confectioners’ sugar
- 1/4 tsp pure peppermint extract (They have great organic peppermint extract at Trader Joe’s.)
In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixture, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined.
Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
Preheat oven to 325 degrees, with racks in the upper and lower thirds. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
Melt chocolate in a glass bowl in the microwave, about 1 1/2 minutes stirring every 30 seconds. In another bowl whisk together confectioners’ sugar, peppermint extract and 4 tsp water.
With a table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together. I ended up chilling the cookies again to get the chocolate and mint glaze to set.
These were really very simple to make. Putting together the cookies was a little messy considering I dropped the knife for the chocolate on the flour. I will definitely be making this again and again. The magazine suggests swapping the peppermint extract for almond extract and I can’t wait to try that. It also says to store the cookies in an airtight container, up to 5 days but I don’t think they would last that long in this house.