extra icing sugar for dusting the tops of the baked cookies
Preheat your oven to 375 degrees.
Using a stand mixer with the whisk attachment, cream butter and sugar together until light and fluffy. About 5 minutes, making sure to scrape the sides often.
Then add the egg and vanilla extract, mix until creamy.
In a separate bowl whisk together the salt and flour.
Remove the whisk attachment from the stand mixer and use the paddle attachment for the next step.
Then add the flour mixture to the butter mix and beat until just combined. Don’t over mix or your cookies will be dense.
Using a cookie press (with your choice of stamp decoration), press the cookie dough onto an ungreased cookie sheet, spacing the cookies about 1 1/2 inches apart. Make sure to follow the directions for the set up of your cookie press.
Bake for 6 minutes. The cookies should be slightly golden along the bottom edges, but the cookies should not be golden.
Cool the cookies on wire cooling racks.
NOTE: Make sure to cool the baking sheets between batches. When I do this I let the sheets cool enough that I can pick them up with my hands, then I put them in the fridge until I need them.
To make the filling, cream together the butter and icing sugar until light and fluffy.
Add the milk 1 tsp at a time. Beat until creamy.
Then add the peppermint extract and mix completely.
If you are using red food colouring to make the icing pink, add 1 drop at a time until it is the colour you want. Mix well.
Putting it all together:
Take one cookie and spread some peppermint icing on the bottom, about 1/4 inch thick.
Then take another matching cookie and make a sandwich.
Roll the sides of the cookie sandwich in the crushed candy canes…you might have to press them into the icing.
Keywords: spritz cookies, peppermint sandwich cookies