Ingredients

for the cookies:

1 cup all purpose flour

1/3 cup unsweetened cocoa powder

1/4 t baking powder

1/4 t salt

6 T unsalted butter, room temperature

1/2 c granulated sugar

3 T brewed coffee, cold

1/2 t vanilla extract

ultra fine sugar for rolling

for the filling:

1/3 c marshmallow cream

3 T unsalted butter, room temperature

2/3 c sifted powdered sugar

1/2 t peppermint extract

red food coloring

for the glaze:

1/4 c heavy cream

1/2 c semisweet chocolate chips

1 T shortening

20 red and white peppermint candies, crushed

Preparation

  1. stir flour, cocoa, baking powder, salt together for the cookies ina bowl until no lumps remain, set aside
  2. cream 6 T butter and granulated sugar in another bowl with a mixer until light and fluffy
  3. add coffee and vanilla, beat to incorporate, then blend in the flour mixture just until dough forms. shape dough into generous 1 inch balls using a cookie scoop or tablesppon. coat balls in sugar (ultrafine if possible) and arrange on baking sheets, spacing 2 inches apart
  4. flatten balls with the bottom of a glass dipped in the sugar. bake 12-14 minutes, or until cookies spring back when touched lightly. let cookies cool on the pan for 5 minutes, then transfer to a rack.
  5. blend marshmallow creme and 3 T butter for the filling ina bowl with a mixer. add powdered sugar, mint extract, and food coloring; beat until smooth. spread 2 teaspoon filling on the bottom side of half the cookies; top each with a second cookie
  6. heat cream for the glaze in a saucepan over medium high heat until bubbles form at the edge. pour cream over chocolate and shortening; let stand 5 minutes, then whisk until smooth. let glaze stand until thickened, about 5 minutes, then dip a portion of each sandwich cookie into the glaze.
  7. roll the glazed portion of cookies in crushed mints and place on cooking rack. chill until glaze is set, about 30 minutes.