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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Mint Chocolate Sandwich Cookie Recipe

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This recipe for Double Mint Chocolate Sandwich Cookie is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
COOKIES
2 cups sugar
1 cup unsweetened cocoa
1 cup Land O Lakes sweet cream, softened
1 cup buttermilk or sour milk
1 cup water
2 eggs
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
4 cups all-purpose flour
FROSTING
4 cups confectioners sugar
1 cup Land O Lakes sweet cream butter, softened
1 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
1/2 teaspoon mint extract
1/2 cup crushed Star Light candy

Directions:
Directions:
COOKIES
Preheat oven to 400º. Grease cookie sheets. In 3 quart mixer bowl combine cookie ingredients except flour. Beat at low speed, scraping sides of bowl often, until well mixed (1 to 2 minutes). By hand, stir in flour until well mixed (3 to 4 minutes). Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake near center of 400º oven for 7 to 9 minutes, or until top of cookie springs back when touched lightly in center. Cool for awhile. Put cookies together in pairs with 1 tablespoon frosting for each sandwich.
FROSTING
In 1-1/2 quart mixer bowl combine all frosting ingredients except peppermint candy. Beat at medium speed, scraping sides of bowl often, until light and fluffly (2 to 3 minutes). Stir in crushed peppermint candy.

Number Of Servings:
Number Of Servings:
About 4 dozen

 

 

 

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