* If you can't find mint chocolate pieces, use Andes mint chips or use 10 ounces semi sweet chocolate chips and add 1/4 teaspoon peppermint extract once your chocolate mixture has melted and been removed from the heat. Make sure it's peppermint and not just mint. I used the regular semi sweet chips and added the peppermint.
*For the cocoa, I used King Arthur Flour's Double Dutch Dark Cocoa
*To make things easier, I match up all the cookie tops and bottoms, then scoop out all of the filling onto all of the bottom halves, then do all of the pressing. I think it's faster than stopping and starting after each cookie and you can insure you use up all of your filling this way.
*Store at room temperature in an airtight container, separating each layer of cookies with wax paper for up to 3 days or freeze for up to 3 months.
Recipe from Better Homes and Gardens Christmas Cookie magazine, 2008
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