recipes / Snack / Shortbread Mint Sandwich Cookies

Shortbread Mint Sandwich Cookies

A delicate shortbread cookie with a peppermint flavored white chocolate filling, sprinkled with chopped pecans.
12 Servings Meet The Cook MelissaProfile Melissa Print
Shortbread Mint Sandwich Cookies

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a bowl, cream butter and powdered sugar.
  2. Add egg and vanilla and beat well.
  3. Combine flour, baking soda, cream of tartar, and salt; add to creamed mixture until well combined.
  4. Divide dough into 6 equal pieces.
  5. Roll each into a log about 1 inch in diameter.
  6. Wrap logs in waxed paper and refrigerate until firm, approximately 2 hours.
  7. Slice each log into 1/4 inch rounds and place on ungreased cookie sheets.
  8. Bake at 350 degrees for about 6 minutes, or until cookies are just starting to turn brown. Be careful not to over bake.
  9. In a double boiler, melt chocolate, stirring constantly.
  10. 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.
  11. Make sandwiches by putting about teaspoon of chocolate between two of the shortbread cookies.
  12. Finally, drizzle cookies with a little chocolate and sprinkle with chopped pecans.

Freezing Directions

Why would I want to freeze this?

  1. In a large bowl, cream butter and powdered sugar.
  2. Add egg and vanilla and beat well.
  3. Combine flour, baking soda, cream of tartar, and salt; add to creamed mixture until well combined.
  4. Divide dough into 6 equal pieces.
  5. Roll each into a log about 1 inch in diameter.
  6. Wrap logs in waxed paper and refrigerate until firm, approximately 2 hours.
  7. Slice each log into 1/4 inch rounds and place on ungreased cookie sheets.
  8. Bake at 350 degrees for about 6 minutes, or until cookies are just starting to turn brown. Be careful not to over bake.
  9. In a double boiler, melt chocolate, stirring constantly.
  10. 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.
  11. Make sandwiches by putting about teaspoon of chocolate between two of the shortbread cookies.
  12. Finally, drizzle cookies with a little chocolate and sprinkle with chopped pecans.
  13. Allow to cool.
  14. Place into indicated number of freezer bags. Label and freeze.

Serving Day Directions

  1. Enjoy at room temperature!

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