Source: Parents Magazine

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Recipe Summary test

chill:
2 hrs
bake:
12 mins
cool:
2 mins
total:
2 hrs 14 mins
Servings:
12
Yield:
3 dozen
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Ingredients

Dough:
Filling:

Directions

Prepare dough:
  • In medium bowl, combine flour and cocoa. Set aside. In large bowl, with mixer on high, beat butter and sugar until fluffy, about 3 minutes. Beat in egg until blended. With wooden spoon, stir in flour mixture until dough forms. Divide dough in half, and shape each half into 9-inch log. Wrap and refrigerate 2 hours.

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Make filling:
  • In large bowl, with mixer on high, beat powdered sugar, butter, milk, and peppermint extract until fluffy. Place in resealable plastic bag, and snip off corner.

  • Heat oven to 375°F. Slice cookie logs into 1/2-inch slices and place 1/2 inch apart on baking sheets. Bake 12 minutes. Cool 2 minutes and transfer to wire racks. Cool completely.

  • Pipe filling onto 36 cookies. Top with remaining cookies. Decorate with crushed candy canes as desired.

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