Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

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Mint Chocolate Shamrock Sandwich Cookies

Mint Chocolate Shamrock Sandwich Cookies- Paint the Gown Red

Hooray! It’s almost St Patrick’s Day! This was one of my favorite holidays as a kid. Building leprechaun traps, wearing my “kiss me I’m Irish” pin and drinking green milk. As an adult the holiday is less about green milk and more about green beer. Which is fun, but definitely not the same. Naturally I cling to my childhood memories through baked goods. Today’s treat is a mint chocolate shamrock sandwich cookie. Like a soft, minty, clover shaped Oreo. I don’t have to tell you that mint and chocolate are the perfect pair. But just in case I’ll warn you, this cookie is awesome. A rich chocolate outside balanced by a refreshing mint center, what could be better? Nothing. Not even a pot of gold. Ok... maybe a pot of gold.

Mint Chocolate Shamrock Sandwich Cookies- Paint the Gown Red

Ingredients

  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup Cocoa Powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 2-1/2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Dash salt
  • 3 drops green food coloring

Directions

Using an electric mixer, cream butter and sugar in a large bowl. Add egg and vanilla. In another bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add dry ingredients to wet, beating until well blended. Cover; refrigerate dough about 1 hour. Preheat oven to 325°F. On a lightly floured board roll out dough and cut shamrock shapes with cookie cutters. Place onto ungreased cookie sheet. Bake 5 to 7 minutes. Cool completely. Spread filling on the bottoms of half of the cookies; top with remaining cookies. (original)

For the filling: In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. (original)

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