Chocolate-Mint Doubledeckers
Chocolate-Mint Doubledeckers
2/3 cup butter or margarine
1 cup sugar
1 egg
2 cups sifted enriched flour
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup milk
Mint filling
Cream butter and sugar thoroughly. Add egg. Beat well. Sift and measure flour. Resift with cocoa, baking powder, salt and soda. Alternately add to creamed mixture with milk. Mix thoroughly. Chill. Roll 1/8 inch thick. Cut with floured 2 1/2-inch cookie cutter. Bake on greased cookie sheet in 350-degree oven for 8 minutes. Cool. Put 2 cookies together with mint filling.
Yield: About 2 dozen
Mint Filling:
1/2 cup sifted confectioners' sugar
1/8 teaspoon salt
2 drops peppermint extract
3 to 4 teaspoons light cream.
Combine all ingredients. Beat until of spreading consistency.
2/3 cup butter or margarine
1 cup sugar
1 egg
2 cups sifted enriched flour
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup milk
Mint filling
Cream butter and sugar thoroughly. Add egg. Beat well. Sift and measure flour. Resift with cocoa, baking powder, salt and soda. Alternately add to creamed mixture with milk. Mix thoroughly. Chill. Roll 1/8 inch thick. Cut with floured 2 1/2-inch cookie cutter. Bake on greased cookie sheet in 350-degree oven for 8 minutes. Cool. Put 2 cookies together with mint filling.
Yield: About 2 dozen
Mint Filling:
1/2 cup sifted confectioners' sugar
1/8 teaspoon salt
2 drops peppermint extract
3 to 4 teaspoons light cream.
Combine all ingredients. Beat until of spreading consistency.
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