Friday, December 20, 2013

Mint Chocolate Cookie Sandwiches with Chevre Frosting

Mint Chocolate Cookie Sandwiches with Chevre Frosting

This is going to seem very Ebinizer Scrooge of me, but I do not like Christmas music. Apparently, I'm the only one at the shop that will develop an eye twitch after 8 hours of yuletide carols. However, one holiday tradition I can happily celebrate is baking cookies. I caught myself humming a familiar tune while baking these cookies... I blame the dairymaids.

1 1/4 cups all-purpose flour
1/2 cup TCHO Natural Cocoa Powder
1/4 teaspoon salt
1/2 cup Lucky Layla Golden Butter, room temp
1 cup sugar
1 egg
1/2 teaspoon mint extract

4 oz Pure Luck Chevre, room temp
4 oz cream cheese, room temp
1 cup confectioners' sugar 

Cream butter and cream together in a large bowl. Beat in egg and mint extract. In a separate bowl, sift flour, cocoa, and salt together. Add flour mixture into creamed mixture in batches, beating well after each addition. Divide dough in half and wrap in plastic wrap, refrigerate for at least 5 hours. Heat oven to 350. On a lightly floured surface, roll out cookie dough to about 1/4 inch thick. Use a small cookie cutter of your choice to cut out cookies. Place on cookie sheets about 1 1/2 inches apart. Bake 10 - 12 minutes. Let cookies cool completely before assembling sandwiches and frosting. For frosting, combine cream cheese, chevre, confectioners' sugar and mix until smooth.

*yields about 2 dozen cookie sandwiches

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