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Filled Chocolate Spritz

I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.

24 ServingsPrep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda
PEPPERMINT FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring
GLAZE:
2/3 cup milk chocolate chips
1 teaspoon shortening

Directions

In a large microwave-safe bowl, melt chocolate chips; stir until
smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour
and baking soda and mix well. Cover and refrigerate for 30 minutes
or until easy to handle.
Using a cookie press fitted with the disk of your choice, press dough
2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8
minutes or until set. Remove to wire racks to cool.

2 of 2

Filled Chocolate Spritz (continued)

Directions (continued)

In a small bowl, combine filling ingredients; stir until smooth.
Spread on the bottoms of half of the cookies; top with the remaining
cookies.
In a microwave, melt milk chocolate chips and shortening; stir until
smooth. Drizzle over cookies. Let stand until set. Yield: about 2
dozen.

Nutrition Facts: 1 cookie equals 152 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 57 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.