Mint Chocolate Sandwich Cookies

Ingredients

• 1 cup all purpose flour
• 3 tbsp dutch process cocoa powder, plus more for dusting
• ½ tsp baking soda
• ¼ cup Amoretti® Natural Cookies & Cream Cookie Crumbs
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup sugar
• 3 tbsp light corn syrup
• ⅛ tsp salt

• ¾ cup (1½ sticks) unsalted butter
• 2 cups powdered sugar, sifted
• pinch salt
• 2 tbsp Amoretti® Creme de Menthe Swirl
• 1 tsp Amoretti® Mint Chocolate Chip O.S. Extract

Directions

1. Sift together the flour, cocoa powder, and baking soda. Stir in Natural Cookies & Cream Cookie Crumbs and set aside.
2. Cream the butter, sugar, corn syrup, and salt until fluffy.
3. Add the dry ingredients and mix together until a dough begins to form.
4. Wrap the dough and chill for 30 minutes before kneading a bit to be pliable.
5. Meanwhile, preheat the oven to 350℉.
6. Roll the dough between two pieces of parchment paper to ⅛” thickness.
7. Cut desired cookie shapes, fluted or round edge, then slide the parchment paper with the dough and cutouts onto a sheet pan and freeze for 10 minutes.
8. Remove excess dough and bake 15 minutes.
9. Cool completely before filling.

10. In a small saucepan over medium heat, melt the butter. Let it bubble and hiss until it becomes quiet, about 4 minutes. Keep an eye on it; you don’t want it to brown.
11. Pour the melted butter through a sieve into a mixer bowl.
12. Add the sifted powdered sugar and salt. Mix to combine.
13. Add Crème de Menthe Swirl, Mint Chocolate Chip Extract and mix until completely combined, 3-4 minutes.
14. Pipe the filling onto one of the cookies, top with another cookie, and let the cookie rest about 20 minutes before serving; the filling will thicken as it rests.

• Freezing the cut cookies will enable you to lift away the dough without disturbing the shape of the cookies.
• Nabisco makes a lot of OREO flavors nowadays, but if you haven't seen your ideal sandwich cookie flavor combo yet, explore our other Swirls and make it happen!