Chocolate-Mint Sandwich Cookies

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
~Irish Blessing


St. Patrick's Day is tomorrow, March 17. Our family enjoys celebrating all holidays with food. Tomorrow for dinner our menu includes corned beef, cabbage, potatoes, and carrots. These Chocolate-Mint Sandwich Cookies with green mint filling make a perfect dessert.

Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon Watkins Double-Strength Vanilla Extract
2 cups all-purpose flour
3/4 cup Watkins Baking Cocoa
1 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

Filling
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoon Watkins Pure Peppermint Extract
2 to 3 drops green food coloring, optional

In a large bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk. 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° F for 9-11 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients; beat until smooth. Add food coloring if desired. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 5 dozen.

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St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into summer's magic. ~Adrienne Cook

Double Chocolate Chip Cookies

Make these delicious chocolaty cookies. If you like chewy cookies don't over bake.

Double Chocolate Chip Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon Watkins Vanilla Extract
1 1/2 cups all-purpose flour
1/4 cup Watkins Baking Cocoa
1/2 teaspoon baking soda
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips

1. Heat oven to 350 degrees F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

2. Form the dough into approximately 1 1/2-inch balls. Place on greased or parchment-lined baking sheets, 2 inches apart.

3. Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

This recipe makes 3 dozen cookies.