Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Bittersweet Chocolate and Peppermint Sandwiches

Dazzle your family with these buttery sugar cookie bars. The piped bittersweet chocolate frosting recipe includes the delicious blend of peppermint and powdered sugar.

4.5 by 6 people
8,855 views
Rate me!
  • Makes: 36 servings
  • Prep: 1 hr
  • Chill: 1 hr
  • Bake: 7 mins to 9 mins 350°F

Bittersweet Chocolate and Peppermint Sandwiches

Ingredients

Directions

  1. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder; beat until combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Divide dough in half. Place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle. Chill dough rectangles for 30 minutes.
  3. Preheat oven to 350 degrees F. Remove top sheets of waxed paper. Using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total). Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. (If necessary, chill dough about 15 minutes more before transferring.) Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; let cool.
  4. In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth. Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency. If desired, use food coloring to tint frosting pink.
  5. To assemble, pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together. Pipe or spread with more of the frosting; top with a third cookie, flat side down. Repeat with the remaining cookies and the remaining frosting. Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies.* Chill about 30 minutes or until chocolate is set. Makes about 36 sandwich cookies.

From the Test Kitchen

*Test Kitchen Tip:

To decorate the assembled sandwich cookies with chocolate, fill a heavy-duty resealable plastic bag with the melted chocolate and snip a small hole in one corner of the bag. Squeeze the bag, piping the chocolate over the cookies in dots or drizzles.

Layer unassembled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Up to 4 hours before serving, prepare frosting as directed in step 4. Assemble and decorate sandwich cookies as directed in step 5.

Comments

close
close
close
close
close

Loading... Please wait...