Ingredients
1-1/2 cups butter, softened1-1/2 cups sugar2 large eggs, room temperature3 cups all-purpose flour2/3 cup baking cocoa2 teaspoons instant espresso powder1/2 teaspoon saltFILLING:1/2 cup butter, softened1 teaspoon peppermint extract1 teaspoon vanilla extract2-1/2 cups confectioners’ sugar1 tablespoon 2% milkRed food coloring, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
In a large bowl, beat butter and extracts until creamy. Beat in confectioners’ sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
