for the cookies:
1 egg, at room temperature
1 cup flour
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
for the cream filling:
1/2 cup milk
1/2 cup confectioners sugar
1/2 cup cold butter
1/4 cup crushed candy canes
2 1/2 tablespoons flour
1/4 teaspoon peppermint extract
1/4 teaspoon salt
For the cookies:
Line 3 cookie sheets with parchment paper. Preheat oven to 350. Cream together the butter and sugar in a large bowl. Add the egg. Mix thoroughly. Whisk together the dry ingredients. Turn the mixer to low and slowly add the dry ingredients. Mix until a thick dough forms. Sprinkle a clean, flat surface with flour*. Roll the dough out until 1/8 inch thick, taking care to roll only in one direction. Cut with cookie cutters. Place 2 inches apart on the cookie sheets. Bake for 8 minutes. Carefully remove from the pan to cool on wire racks.
For the filling:
In a small pan, mix flour with milk and boil until thick. Cool. Beat until fluffy and add other ingredients (except for the candy cane bits) one at a time, beating well after each addition. Fold in the candy cane bits. Refrigerate 1 hour.
Spread the filling on the underside of half of the cookies. Top with the remaining cookies.
*Or roll the dough out between 2 sheets of parchment paper.
Tip: Crush candy canes by placing them in a resealable bag and beat them with a rolling pin against a hard surface.
Yield: about 1 dozen cookies
I know I am in the minority here but I really don’t like Trader Joe’s. I’ve just never had a positive experience there so I stopped going. That said, this time of year, I am almost tempted to go back to try the Peppermint JoJo’s everyone is raving about. Almost tempted. Luckily I know how to bake and can make a cookie that is much better than any packaged cookie could hope to be. I made a simple chocolate wafer that wasn’t too sweet and a sweet, creamy, no shortening allowed minty filling with crushed candy canes folded in. The perfect holiday treat!
Note: If you live in a very warm climate (indoor temperature over 85) and do not plan to eat the cookies the same day you make them, you may need refrigerate them overnight. Otherwise, store in an air tight container at room temperature.