Chocolate Peppermint Patties

Directions

Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.

Combine Kinnikinnick All Purpose Flour Blend, baking soda, cocoa powder, salt and baking powder. Set aside.

Cream butter, vanilla, and sugar until light and fluffy, add egg, beat well after addition. In a slow steady stream, add melted chocolate, mix until incorporated scraping down bowl mid way. Slowly add dry ingredients to creamed mixture. Mix until fully incorporated. Form dough with hands into a log, cover (dough does not need to be chilled prior to working off).

Divide dough into 3 portions. Roll dough on a lightly floured surface- about 1/8” thick. Cut into 2 inch circles. Continue with remainder of dough. (approx. 60 (2") wafers)

Place on parchment lined baking sheet and bake for 7-8 minutes at 350°F. Cool for 5 minutes and remove from pan. Match cooled wafers together for top and bottom.

Peppermint Filling 

In a small pot melt chopped chocolate and cream. Set aside to cool slightly. In a medium bowl, mix cream cheese until soft.Add icing sugar and mix until smooth. Slowly add chocolate mixture and mix until combined. Add desired flavouring and colouring. Cool filling for 2 hours. Mixture should be semi firm prior to pipping in cookies.

Pipe approximately ½ tbsp filling on base of cookie (finished side down), place wafer on top (finished side up). Let filled cookies set in refrigerator for 1 hour prior to finishing in chocolate. Yields 30 filled cookies

Coating

In a medium sauce pan melt chopped chocolate and shortening. Remove from heat and cool slightly.

To Finish: dip cooled cookie half way in melted chocolate, allow excess chocolate to drip off prior to placing on parchment paper. Let set in the refrigerator for 30 minutes or overnight. Yields 30 finished cookies