VELVETY CHOCOLATE PEPPERMINT COOKIES

Instructions

1. Step
   In medium bowl, whisk together flour, cocoa powder, baking powder and salt.
2. Step
   In large bowl, using handheld electric mixer, beat together butter, granulated sugar and confectioners’ sugar until light and fluffy. Add egg and vanilla and beat until until smooth. On low speed, beat in flour mixture just until incorporated.
3. Step
   Divide dough half. Shape each half into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or until well chilled and firm.
4. Step
   Preheat oven to 350°F (180°C).
5. Step
   Working with 1 portion at a time, roll dough between 2 pieces of parchment paper lightly dusted with flour to 1/4-inch (.5 mm) thickness (if dough is too hard to roll, let stand at room temperature for 5 to 10 minutes).
6. Step
   Using 2-inch (5 cm) fluted round cookie cutter, cut out 40 rounds, rerolling scraps as needed. Transfer cookies to parchment paper–lined baking sheets, spacing about 2 inches (5 cm) apart. Freeze for 10 minutes.
7. Step
   Bake cookies for 10 to 14 minutes or until edges are lightly golden and tops are set. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
8. Step
   In medium bowl, using handheld electric mixer, beat butter and peppermint extract until light and fluffy. On low speed, beat in confectioners’ sugar and cream until incorporated. Increase speed to high and beat until filling is light and fluffy. Fold in crushed peppermint candies. Transfer filling to piping bag fitted with large round tip.
9. Step
   Pipe filling on flat side of half the cookies and cap each with remaining cookies.