Peppermint Mocha is one of my favorite drinks during the holidays. Also, Linzer cookies are one of my favorite treats to eat during Christmas time. Linzer cookies are usually made with some kind of nut and filled with fruit jam. I created a new version using a chocolate cookie dough and the filling is a delicious peppermint buttercream that will met in your mouth.
Let’s start with the recipe and if you would like to see how I made these, visit me on Instagram @pastry_tales
Yield about 18 regular size sandwich cookies
For the cookie dough
3/4 cup cornstarch
1 cup all-purpose flour
3 tablespoons dark cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 and 1/2 teaspoons espresso powder
8 tablespoons unsalted butter, softened
1/2 cup white granulated sugar
2 large egg yolks at room temperature
1 teaspoon vanilla extract
For the peppermint filling
1/2 cup unsalted butter at room temperature
1 and 1/2 cups powdered sugar, sifted
2 tablespoons of cream or peppermint mocha coffee creamer
3/4 teaspoon vanilla extract
1 teaspoon peppermint extract (not mint)
chopped candy canes (chopped in very tiny pieces)
For the cookies
- In a medium bowl mix: cornstarch, flour, baking powder, baking soda, salt, cocoa powder and espresso powder. Set aside.
- In another bowl and using a mixer in medium-high speed cream butter for 2 minutes. Then, add sugar and mix both ingredients for 2 minutes until light and fluffy.
- Add in the egg yolks and mix for 1 minute. Your mixture will have a nice yellow color. Add in vanilla and peppermint extract. Mix until everything is well combined for about 1 minute.
- Reduce speed to low and gradually add in dry mixture. Mix well.
- Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Unwrap dough, let it sit for 10 minutes and then roll it out on the top of a light floured surface. Roll to ¼-inch thick.
- In the picture you can see I used a big snowflake cookie cutter and a smaller one for the window/opening of the center. I bought mine at Walmart. This is the one I used. Click HERE. Remember you will need the same number of bottoms and tops.
- Place the cookie sheet with the cookies on top into the fridge for 5 minutes. After 5 minutes take the cookie sheet out of the fridge and bake.
- Bake for 12 minutes until centers are set. Let them cool for 2 minutes.
For the peppermint filling
1.- In a bowl and using an electric mixer, beat butter for about 2 minutes. Then, add powdered sugar and cream both ingredients in medium-high speed for about 3 minutes.
2.- Add in cream/creamer and beat for one more minute. Finally, add in vanilla and peppermint. At this point, you should taste and see if you like how the peppermint is, if you think, it has too much, you can add a bit more of powdered sugar. If you think it needs more, just add 1/8 teaspoon.
3.- Mix everything until light and fluffy.
4.- Grab the cookies without the hole in the middle, place them flat side up and cookie spoon 1/2 teaspoon of jam into the center. Stick both parts together and enjoy!
Oh don’t forget to add some chopped candy canes into the center of your cookie!