---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate-Mint Cookie Sandwiches
  Categories: Cookies
       Yield: 36 servings
  
       3 c  All-purpose flour
     1/4 ts Salt
     1/4 ts Baking powder
     3/4 c  Butter; softened
       1 c  Sugar
       1 ts Vanilla extract
       1    Egg
       3 oz Unsweetened baking c
            -hocolate -- melted and cool
            Mint cream filling
       3 c  Powdered sugar
     2/3 c  Butter; softened
     1/2 ts Peppermint extract
       3 tb Half and half; up to 5 t
            Chocolate glaze
       6 oz Semisweet chocolate;
            -coarsely chopped
       2 tb Vegetable oil
  
   Recipe by: The Joy of Cookies, pp. 156-7
   1.  To prepare cookies:  In a medium bowl, combine flour, baking powder
   and
   salt; set aside.  In mixing bowl, beat butter, sugar and vanilla until
   light
   and fluffy.  Add egg, then chocolate, beating well after each addition.
   Stir in flour mixture 1/2 cup at a time, blending well after each
   addition.
   Divide dough in half.  Form each half into a log 9 inches long and about 2
   inches in diameter.  Wrap in plastic and freeze or refrigerate until firm,
   1
   to 4 hours.
   2.  Preheat oven to 350.  Grease baking sheets.  Cut chilled dough into
   1/4
   inch slices.  Arrange, 1 inch apart on baking sheets.  Use a cookie stamp
   to
   imprint the tops of half of the rounds.
   3.  Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
   Cool on racks.  While cookies are baking, prepare the filling.  In a small
   mixing bowl, combine powdered sugar , butter,  mint extract and 2 1/2 T
   half&half.  Beat at low speed until smooth, adding more half&half if
   necessary.  Mixture should be thick and creamy smooth.
   4.  Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
   plain cookie rounds.  Top with imprinted rounds to create sandwiches;
   press
   down lightly.  Refrigerate until filling is firm, about 20 minutes.
   5.  To prepare glaze.  In a small saucepan, combine chocolate and oil.
   Warm
   over low heat, stirring occasionally, until mixture is smooth.  Pour
   chocolate into a small deep bowl or 1-cup glass measure.  Line a large
   baking sheet with waxed paper.  Dip half of each cookie sandwich into
   melted
   chocolate, shaking off excess.  Arrange sandwiches on waxed paper and
   refrigerate until chocolate is set.  Store in an airtight container at
   room
   temperature 1 week; freeze for longer storage.
  
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