This recipe is one of my family’s favorite Christmas cookies, but sadly I did not get enough of them over the holidays. So last night Brynna and I spent a rainy Boston evening baking and frosting cocoa mint dollars.
(Before you picture a far-too-idyllic scene featuring two domestic goddesses, consider the fact that I was flinging frosting all over the place and Brynna was shrieking raucously as poor Gabe tried to hide from it all by falling asleep in the master bedroom.)
These cookies are simply amazing. Soft, crumbly, chocolate cookies sandwiched together with creamy mint frosting. It’s a good thing we’re having a party tonight so I don’t eat them all myself.
Cocoa Mint Dollars
- 3/4 cup unsalted butter
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 3/4 cup cocoa
- 2 cups flour
- 1/4 cup milk
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 cups powdered sugar
- 1/4 tsp. salt
- 4 Tbs. whole milk or cream
- 1/4 tsp. mint extract
- 4-6 drops green food coloring
In a large mixing bowl, cream together butter, shortening, and sugar. Beat in egg, cocoa, flour, milk, baking powder, salt, and baking soda. Place the bowl in the refrigerator for 30-60 minutes, until dough is chilled enough to handle.
Working in sections, roll dough into logs about 1 inch in diameter. Place on a baking sheet and freeze for 1-2 hours.
Preheat oven to 325° F. Cut logs into slices about 1/8-inch to 1/4-inch thick. Bake slices on a cookie sheet for 8-10 minutes.
Meanwhile, make frosting. Stir together powdered sugar, salt, milk, mint extract, and food coloring. When cookies are cool, pair them up by size and make sandwiches by spreading frosting between 2 cookies.
Makes about 100 cookies.
Source: My mother via her mother. :)