Chocolate Peppermint Pizzelle Sandwich Cookies Food

CHOCOLATE SPICE PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, pie spice and salt together in a large bowl. Whisk the eggs, sugar and melted butter together in a medium bowl until well combined and smooth.
• Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk to make a thick batter, switching to a rubber spatula when the batter is too thick to whisk.
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam come from the iron, 30 to 45 seconds. Open the iron and remove the cookies. Transfer to a wire rack to cool and repeat with remaining batter.
• Put both chocolates and the butter in a microwave-safe bowl. Cover and microwave in 45 second increments, stirring occasionally, until melted and smooth. Spoon a tablespoon of the filling into the center of half the cookies. Top with another cookie and press to sandwich them together.

PEPPERMINT CHOCOLATE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

CHOCOLATE PEPPERMINT PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
• Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

PEPPERMINT PATTY SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
• To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
• Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
• Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
• Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
• Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
• Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES

Steps:

• COOKIES:.
• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture.
• Gradually whisk the liquid into the flour to make a thick batter.
• When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
• (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
• Lightly spray the hot surface with nonstick cooking spray.
• Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
• Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
• Open and remove cookie from the iron, cool on a rack.
• Repeat with remaining batter.
• FILLING:.
• Put the chocolate and butter in a microwave safe bowl.
• Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
• Alternatively, put the chocolate in a heatproof bowl.
• Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
• Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies.
• Top with another cookie and press to make a sandwich.
• Serve now or keep tightly covered for up to 1 week.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE PEPPERMINT PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
• Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

CHOCOLATE SANDWICH COOKIES

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.