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Shortbread Mint Sandwich Cookies

Getting married meant inheriting a whole new set of holiday recipes and traditions.  This recipe is one of my husband’s family favorites.  Usually my husband or his mother makes these cookies but this year I decided to give it a try.  Of course, I have great difficulty following a recipe and found myself making adjustments to make the task easier.  Instead of rolling and cutting little cookies (tedious!) I decided to form the dough into logs and slice into cookies.  That proved to be much easier!  My two toddlers were quite intrigued with the whole process and were my little helpers as I was melting the chocolate to put the cookies together.  I love sharing Christmas traditions with the next generation and passing along the tradition.  Here you have my slightly adapted and updated version of these delicious little shortbread sandwich cookies.  The cookies melt in your mouth and the peppermint chocolate and pecans add just the right amount of sweetness and crunch.

**Also note that we are starting our Chillin’ for the Holidays series which includes holiday cookies all week long this week, a Show Us Your Cookies Photo Contest and RSVP for the Once A Month Mom “Show Us Your Cookies” Virtual Christmas Party!

Shortbread Mint Sandwich Cookies

Author/Source:

Melissa @ onceamonthmeals.com

Ingredients:

Rows of little sandwich cookies cooling.

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 egg (or egg substitute)
  • 1 teaspoon vanilla
  • 2 3/4 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 8 ounces white chocolate (or candy coating)
  • 1/2 teaspoon peppermint extract
  • 2 or 3 drops green food coloring
  • 1/4 cup chopped pecans

Directions:

My two little helpers in the kitchen.

In a large bowl, cream butter and powdered sugar.  Add egg and vanilla and beat well.  Combine flour, baking soda, cream of tartar, and salt; add to creamed mixture until well combined.  Divide dough into 6 equal pieces.  Roll each into a log about 1 inch in diameter.  Wrap logs in waxed paper and refrigerate until firm, approximately 2 hours.

Preheat oven to 350 degrees.  Slice each log into 1/4 inch rounds and place on ungreased cookie sheets.  Bake for about 6 minutes, or until cookies are just starting to turn brown.  Be careful not to over bake.

In a double boiler, melt chocolate, stirring constantly.  Add peppermint extract and green food coloring.  Note: White chocolate can be a bit temperamental to work with.  If you overheat it, the chocolate will start to clump up again.  If this happens, remove from the heat and stir vigorously to remove the lumps.  Make sandwiches by putting about teaspoon of chocolate between two of the shortbread cookies.  Finally, drizzle cookies with a little chocolate and sprinkle with chopped pecans.

A labor of love, but totally worth it!

Freezing Directions:

Allow to cool completely before transferring to gallon freezer bags of freezer safe containers.

Servings:

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One Response to “Shortbread Mint Sandwich Cookies”

  1. Miz Helen says:

    Your little helpers are just adorable and I know they are putting the finishing touch on your awesome Shortbread Mint Sandwich Cookies. We would just love these cookies! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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