Chocolate Mint Sandwich Cookies

makes about 24 sandwich cookies | from Better Homes and Gardens

for Cookies:
4 cups flour
1 1/3 cups unsweetened cocoa powder
2 tsp. espresso powder
1/2 tsp. salt
1 1/2 cups butter, softened
1 1/2 cups sugar
2 eggs

for Peppermint Cream Filling:
1 cup softened butter
2 tsp. vanilla extract
2 tsp. peppermint extract
5 cups powdered sugar
2 Tbs. milk
green food coloring (optional)

In a large bowl, stir together flour, cocoa powder, espresso powder, and salt; set aside.

In another large mixing bowl, beat butter on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.

Preheat oven to 350*. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2 1/2-inch round cookie cutter, cut out dough. place 1 inch apart on a parchment-lines cookie sheet. Bake 10-12 minutes or until edges are firm. Transfer to a wire rack and let cool. Fill cookies with Peppermint Cream Filling. Chill for at least 1 hour before serving. Store in the refrigerator up to 3 days.

Peppermint Cream Filling: Beat butter on medium to high speed until fluffy. Add vanilla and peppermint extract. Add 2 1/2 cups powdered sugar and beat. Beat in milk. Add another 2 1/2 cups powdered sugar and beat until smooth. Tint with food coloring if desired. If necessary, beat in additional milk to make spreading consistency. Makes about 2 2/3 cups.