New This Month

Double-Chocolate Peppermint Sandwiches

Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the edges are firm, 6 to 8 minutes.

  • Prep:
  • Total Time:
  • Yield: Makes 30 cookies

Photography: Aaron Dyer

Source: Martha Stewart Living, December 2016


  • 3/4 cup unbleached all-purpose flour, plus more for dusting
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon kosher salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces milk chocolate, finely chopped (3/4 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon pure peppermint extract
  • 1/4 cup peppermint candies, finely chopped (3 tablespoons)


  1. Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.

  2. Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.

  3. Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheets to a wire rack; let cool completely.

  4. Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until just bubbling around edges. Remove from heat; stir in peppermint extract. Pour mixture over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until firm enough to spread, about 30 minutes.

  5. Spread 1 teaspoon filling on each uncut cookie; top with cut cookies. Sprinkle chopped candies in window of each top cookie. Refrigerate until set, about 20 minutes. Assembled cookies can be stored in refrigerator up to 2 days.

Reviews Add a comment