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In a medium bowl, combine granulated sugar, oil, 2 ounces melted white chocolate, egg whites, peppermint extract and butter flavoring, stirring until well mixed. In a small bowl, stir together flour, baking powder and salt. Add the flour mixture to the egg white mixture; stir just until combined. Cover and chill dough for at least 1 hour or up to 24 hours or until firm enough to roll into balls.
Preheat oven to 350°F. Shape dough into 3/4-inch balls (1 teaspoon dough each). Place cocoa powder in a small bowl. Roll balls in cocoa powder to coat. Place balls 1 1/2 inches apart on ungreased baking sheets. Flatten the balls with the bottom of a glass to about 1-1/4-inch-diameter circles.
Bake for 6 to 7 minutes or just until the edges are firm. Transfer to a wire rack; cool.
In a small bowl, whisk together confectioners’ sugar, melted bittersweet chocolate and enough of the 1 to 2 tablespoons water to make a smooth spreadable filling. (If mixture seems too thin, allow it to stand for a few minutes before using.)
Spread the bottoms of half of the cookies with the chocolate filling, using about 1 teaspoon filling on each. Top with the remaining cookies, bottom-sides down, to make sandwich cookies.
If desired, place the remaining 1 ounce melted white chocolate in a small sealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Drizzle white chocolate over the tops of the cookies; place mint leaves on top.