Andes Chocolate Mint Cookies

It's a good thing we had an extra hour due to our annual Fall time change because I needed it the day I made these very time-consuming cookies. I think in the end though, the effort was worth it as they turned out delightfully! The recipe is called Chocolate Mint Delights but I want to call them Andes Chocolate Mint Cookies. When they were finished they reminded me of those little Andes chocolate after dinner mints wrapped in green foil.

Here's where I made my mistake. The recipe called for a two inch cookie cutter and I decided it would be nice to have little bite sized cookies so I used a one inch cutter. This decision caused me to have to have to roll out and cut and fill so many more cookies. In total, using a one inch cutter, I got 50 sandwich cookies in all. On the bright side, there will be plenty to go around in my gift baskets.

Andes Chocolate Mint Cookies

Cookie Dough

1 1/2 cups all purpose flour

1/2 cup cornstarch

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 tsp vanilla extract

Mint Cream Filling

1/4 cup solid vegetable shortening

1 Tbsp light corn syrup

1/2 tsp vanilla extract

1/2 tsp peppermint extract

1 cup sifted confectioners' sugar

2 drops green food color

In medium bowl, whisk flour, cornstarch, cocoa and salt until well blended. In a large bowl, beat butter and granulated sugar with a mixer until light and fluffy. Beat in eggs, then vanilla until blended. On low speed, add the flour mixture until just combined. Divide the dough into four portions, shape into disks, wrap in plastic wrap and refrigerate at least 2 hours, until firm.

Make cream filling by beating shortening, corn syrup and extracts with mixer until blended. Add confectioners' sugar and beat until smooth. Beat in food color until blended.

Heat oven to 350 degrees. Coat baking sheets with nonstick spray or cover with parchment paper or silpac sheet. On a floured board with a floured rolling pin, roll out 1 portion of dough at a time to 1/8 inch thick. Cut out cookies and place about 1 inch apart on baking sheet. If desired use a toothpick to poke a decorative design in each cookie. (I skipped this part.) Bake 9-12 minutes or until firm when touched. Transfer to wire racks to cool completely.
When cookies are cool, spread 1 teaspoon of filling on half the cookies. Top the remaining cookies, pressing gently to sandwich together.