Mint cookies with chocolate

Enjoy your tea!

Ingredients

• cocoa powder - 25 g
• sifted flour - 100 g
• sugar - 2 tbsp. l.
• butter - 200 g + 2 tbsp. l. (for greasing the baking sheet)
• mint extract - 1 tsp
• egg - 1 pc
• For filling:
• whipped cream - 20 ml
• quality white chocolate - 175 g
• butter - 40 g
• mint extract - 1 tsp
• dark chocolate , broken into pieces - 150 g

Directions

1. With a mixer, beat the butter and sugar in a bowl for 3 minutes. Add the egg and beat for another 2-3 minutes, until the mixture is fluffy. Pour in the mint extract. Sift cocoa into a bowl of butter mixture, gradually, without stopping stirring, add flour. Transfer the dough to foil and roll it into a thin cake. Wrap and refrigerate for 1 hour.
2. Remove the dough from the refrigerator. On a work surface lightly dusted with flour, roll out the dough to a thickness of 3 mm. Use a 5 cm flower-shaped recess to cut out the cookies.
3. Preheat the oven to 180 ° C. Grease 2 large baking sheets with oil, sprinkle with flour, then place the dough figurines on them. Bake for 7-8 minutes, until the edges of the cookies dry. Transfer the cookies to a wire rack and let cool.
4. Prepare the filling. In a saucepan over low heat, bring the cream to a boil, remove from heat. Add white chocolate. Stir until melted. Pour in the mint extract and stir. Refrigerate for 1 hour.
5. In a separate bowl, melt the dark chocolate and butter over low heat, stirring occasionally. Remove from heat. Allow to cool for 15 minutes, then grease half of the cookies on top with the resulting icing. Place in the refrigerator and keep until the glaze hardens.
6. Use a mixer to beat the filling until it becomes fluffy, 30–45 sec. Put some of the filling on the uncoated biscuits, cover with the glazed biscuits. Prepare the rest of the cookies as well. Refrigerate for 30 minutes.