Mint Cookies

Ingredients

1/2 cup butter, at room temperature

1/3 cup sugar

1 tsp vanilla extract

1 tsp mint extract

1 cup all purpose flour

pinch of salt

Directions

1.  Using an electric blender, beat the butter, sugar, vanilla extract, and mint extract together on low speed until it is smooth and creamy.

2.  Add the flour and salt.  Beat on low speed until all the flour is incorporated.  The dough will be very soft.

3.  Grease a cookie sheet (I used a Silpat, so I didn't need to grease the cookie sheet).  Using a cookie press (this is what I used to get the heart shape), place the cookies about 1 inch apart on the cookie sheet.  If you don't have a cookie press, you can form ~1 tsp balls of dough into 1 inch discs and place them 1 inch apart on the cookie sheet.

4.  Bake at 350 F for 10 mins (edges will turn light brown).  Let them cool.

Mint Chocolate Filling

Ingredients

2 tbsp whipping cream

1/2 tbsp unsalted butter

1/2 tsp mint extract

2 oz dark or semi-sweet chocolate (I used 72% dark)

Directions

1.  In a small microwaveable bowl, heat the whipping cream and butter for 15 seconds.  Mix well and heat again for 15 seconds. Repeat until it begins to boil.

2.  Remove from the microwave and immediately add the mint extract and chocolate.  Stir quickly until the chocolate is completely incorporated and the filling is smooth.

Assemble the cookies

1.  After the cookies cool completely, spread ~1/2 tsp of the filling (you can use less or more to suit your taste) on the flat side of one cookie.  Gently place the flat side of a second cookie on top to make it like a sandwich.

2.  Arrange the cookies on a plate and refrigerate for ~30 mins to allow the filling to harden. Store in the refrigerator.  Let stand at room temperature for ~15 mins before serving.