Celebrate St. Patrick’s Day with these delicious cookies!
2 1/2 cups all-purpose flour
1 tsp kosher salt
1 cup unsalted butter (2 sticks), softened
1 1/3 cups sugar
2 whole eggs
1 egg white
2 tsp vanilla extract
8 oz dark chocolate (I prefer Valrhona), chopped
1 1/2 tbsp organic peppermint extract
Preheat oven to 325° F. Line two baking sheets with parchment. Combine flour and salt together and set aside.
Cream together butter and sugar in a large bowl. Add in whole eggs and egg white, then vanilla, and continue to beat on high until light and fluffy. Lower speed and gradually beat in flour mixture until just incorporated.
Transfer batter to a ziploc bag with a 1-inch hole snipped in one corner. Pipe batter into 2-inch long strips.
Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to cooling racks. Allow cookies to cool completely.
Arrange cookie halves in pairs of similar shape and size. Melt chocolate in a double boiler until smooth, stir in peppermint extract – then remove from heat and let cool for 10 minutes.
Spoon the chocolate onto one cookie half. Gently press the other half on top until the chocolate just reaches the edges.
Repeat with the remaining cookies and let the sandwiches sit until the chocolate has set. Any extra cookies will keep well in an airtight container in the freezer.
Orange Milano Cookies: follow recipe, but omit the peppermint extract. Spoon the melted chocolate onto one cookie half, and sprinkle on a pinch of freshly grated orange zest. Gently press the other half on top until the chocolate just reaches the edges.