Ingredients
2/3 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1/4 cup whole milk1 large egg2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltFILLING:2-3/4 cups confectioners’ sugar1/4 cup half-and-half cream1/4 teaspoon peppermint extract1/4 teaspoon saltGreen food coloring
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.
