Chocolate Mint Cookies,
filled with raspberry jam,
1 cup flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/4 unsalted butter, softened
3/4 cup white sugar
1 large egg
1 egg yolk
3/4 tsp.pure peppermint extract
Whisk together flour, cocoa powder,
baking soda, baking powder and
salt in a bowl.. set aside...
Beat butter and sugar with a mixer
on medium speed for 1 minute
Reduce speed and add egg, then
egg yolk beating well after each addition.
Beat in peppermint extract.
Slowly add flour mixture and beat
just until incorporated.
Shape in 2 disks and wrap in plastic
and refrigerate until firm,
at least 1 hr. (or up to 2 days)
Roll out dough and cut out cookies.
place on parchment lined cookie sheets.
Return to fridge and leave 15 mins more
so cookies will not lose their shape when cooking.
Cook 325 deg for 10-12 mins or until dry to touch
Cookies will keep 3 days in fridge undecorated.
They freeze well also
I fill mine with Raspberry Jam