Shortbread Mint Sandwich Cookies

Let's Cook

Ingredients

12 servings
  • 1 cup soften Butter, Unsalted
  • 1 cup Powdered Sugar
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • 2 ¾ cups Flour, Cake
  • 1 teaspoon Baking Soda
  • ½ teaspoons Cream of Tartar
  • ½ teaspoons Salt
  • 8 ounces White Almond Bark
  • ½ teaspoons Peppermint Extract
  • 3 individual Food Coloring, Green
  • ¼ cups chop Pecans

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Baking Sheets
  • Wax Papers

Directions

In a 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. Slice each log into 1/4 inch rounds and place on ungreased cookie sheets. Bake at 350 degrees 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.

Freezing Directions

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. Slice each log into 1/4 inch rounds and place on ungreased cookie sheets. Bake at 350 degrees 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. Allow to cool. Place into indicated number of freezer bags. Label and freeze.

Serving Day Directions

Enjoy at room temperature!

Nutritional Information

Not Available

About This Recipe

A delicate shortbread cookie with a peppermint flavored white chocolate filling, sprinkled with chopped pecans.

Meet The Cook

Mom to two kids, Melissa believes not only in freezer cooking but including her kids int her process.  She says the kitchen is often referred to as the heart of the home and thinks that it is in this heart that so much learning and bonding takes place.

Published:

OAMM Cook Melissa

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