Little Dutchess Cookies

Yep, if your mind went to Little Debbie, that might not be a coincidence.

  • 2 sticks (1 C) butter
  • 1 C granulated sugar
  • 2/3 C brown sugar
  • 1/2 tsp salt
    MIX ABOVE TILL CREAMY
  • 4 whole eggs plus 2 egg yolks
    ADD EGGS ONE AT A TIME
    Mix completely before adding the next egg
  • 1 tsp vanilla
  • 1 C cocoa powder
  • 4 C AP flour – 1 cup at a time
  • After completely mixed refrigerate for an hour
  • Divide into 24 equal pieces (thirds, then half, half, half)
  • Roll pieces into balls
  • Prepare baking trays lined with parchment paper
  • Put onto your baking tray, then flatten into circles
  • They won’t spread, and will be paired with another cookie for the final product, so go ahead and make them smooth, and the same size
  • Bake (in preheated oven) at 350ยบ for 10 minutes
  • Cool for at least 30 minutes
  • Butter Cream mint filling
    • 2 sticks butter – melt on stove top
    • Add 1/4 C whole mint leaves
    • Infuse for 15 minutes
    • Strain out mint leaves and cool for 30 minutes
    • Beat until it becomes fluffy
    • Add 4 C confectioner sugar
    • 1 tsp vanilla
    • 1/2 tsp salt
    • 1/4 C heavy cream
  • Pipe frosting thickly onto cookies
  • Top with another cookie and press down
  • Melt 4 C semi-chocolate in a double boiler
  • Add 1 stick butter
  • Dip cookies and place on waxed paper to cool
  • Sprinkle with confectioner color dots
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