From my story, “It’s Mom (by a nose)”
Yield: 30 Sandwich cookies
½ cup (1 stick) butter or butter substitute. (I use Earth Balance)
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ cup milk
¼ tsp salt
Preheat oven to 350˚F. Line cookie sheets with parchment.
Sift together the flour, cocoa powder, salt, and baking soda into a mixing bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until butter lightens, about three minutes.
Scrape the bowl. Add the egg, vanilla and espresso powder and mix on medium speed until combined and smooth.
Add the sifted dry ingredients to the mixer and mix on low until the dry ingredients begin to absorb into the butter and sugar. Add the milk, and continue mixing on low just until the dough pulls together and becomes slightly smooth.
Roll teaspoons of the dough into balls and place evenly spaced on cookie sheet. Flatten slightly with fingers. Bake 12 at a time in preheated oven for 8 minutes.
Allow cookies to cool on racks before filling with Mint Julep filling.
Mint Julep Filling
3 cups confectioners’ sugar
2 tbsp butter or butter substitute
¼ cup milk
½ teaspoon vanilla
1 ½ tsp mint extract
1 drop green food coloring (optional)
Whisk together all ingredients into a smooth but firm paste. Place ½ tsp of filling between two of the chocolate cookies. Refrigerate for a few minutes to help set the filling.