Recipes and Cooking Candy Cane Sandwich Cookies Turn a favorite holiday flavor into pretty peppermint sandwich cookies and serve them up at a cookie exchange, holiday party, or potluck. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Chill Time: 60 mins Bake Time: 8 mins Total Time: 45 mins Servings: 20 Yield: 20 sandwich cookies Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ½ cup sugar ¼ teaspoon salt 1 egg 1 teaspoon vanilla 1 ½ cup all-purpose flour Red paste food coloring 1 recipe Peppermint Filling Peppermint Filling ⅓ cup butter, softened ¼ teaspoon peppermint extract 2 cup powdered sugar 2 tablespoon milk Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Leave one half plain. Tint the remaining half with desired amount of food coloring. Cover each portion and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. Shape each portion of dough into 1/2-inch balls. Roll together one plain ball and one red ball. Place on an ungreased cookie sheet. Press with the bottom of a sugared glass until about 1/4 inch thick. Repeat with remaining dough, placing balls 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to wire racks; cool. Spread Peppermint Filling on bottoms of half of the cookies, using 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down. Peppermint Filling In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in peppermint extract. Gradually beat in powdered sugar. Beat in enough milk to make a filling of piping consistency. To Store: Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 187 Calories 10g Fat 24g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 187 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 34mg 11% Sodium 115mg 5% Total Carbohydrate 24g 9% Total Sugars 17g Protein 1g Vitamin C 0mg 0% Calcium 8mg 1% Iron 0.5mg 3% Potassium 19mg 0% Folate, total 18.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.