Unfortunately, my camera is not sophisticated enough to capture the pale pink color of the filling. Or perhaps, it’s user error? Bets anyone?

I wish I could say that these little darlings were invented in the Carr kitchen, but that simply would not be the truth. And it’s just too close to the time when Santa reviews his list of who’s been naughty and who’s been nice for me to tell a whopping big lie to all my readers. So – I did not dream up these babies. They first appeared in a December issue (I think) of Bon Appétit, but for the life of me, I can’t recall which year. (That’s the truth so I have no fear that Santa will skip our home this Christmas, or worse yet, leave me a lump of coal!)

All I know is that I have been making these fabulous sandwich cookies now for several years. Their only fault, if one can really consider it a fault, is that they are better fresh. In other words, they don’t keep very well, so they aren’t really the best cookie to send in say, a Christmas package. Of course, given the fact that this year one of my kids Christmas goody package actually arrived the next day, I may consider sending these cookies in next year’s package. (I mailed the package in Stanwood, WA last Monday, and by Tuesday evening, my son-in-law Mark in Keizer, OR was sick from eating too many goodies.)

So in a case like this, I could easily have included some of these cookies without fear of them not arriving in a timely manner. And once they got to their destination, there would have been absolutely no reason to worry about them sitting around for days before they were consumed. Simply would not have happened. Mark would have made sure of that, at least at their house!

But Mark‘s not the only one who loves these cookies. In fact, I have friends (not going to mention any names here) that can’t even be in the same room with them (Jim), even if they are served after a large dinner (Jim), or even after dessert (Jim).

So take a hint from my friends and family, and bake up a batch or two of these delicious cookies this Christmas. Just don’t forget to set a couple aside for Santa.

Hint: At least at our house, Santa is always happiest when these cookies are left out for him along with a wee dram of Scotch. You see, my Santa is way too old for milk with his cookies. I’m betting yours is too! Ho Ho Ho


  • ¾ c. unsalted butter, room temperature
  • 1 c. sugar
  • 1 egg, room temperature
  • 1¾ c. unbleached, all-purpose flour
  • ½ c. unsweetened cocoa
  • ¼ tsp. salt


  • ¾ c. butter, room temperature
  • 1 c. + 2 T. powdered sugar
  • ¾ tsp. good peppermint extract
  • 2 drops red food coloring
  • ½ c. crushed good peppermint candy (like See’s, King Leo, or Bob’s Sweet Stripes)

Cookies: Cream butter and sugar together until light and creamy. Add egg and mix until thoroughly blended. Whisk the flour, cocoa, and salt together in a small bowl. Gradually add to the butter mixture. Scoop out dough by level tablespoons or with a small ice cream scoop onto a lightly greased cookie sheet 2-inches apart. Flatten each ball with the bottom of a glass. Bake in a pre-heated 350 degree oven for 8-12 minutes or until the tops no longer look wet and small indentations appear when touched with a finger. Do not overbake or cookies will become too crisp. Cool on sheet for 3-4 minutes before transferring to a cooling rack. When completely cool, spread 2 teaspoons of filling over flat side of one of the cookies, and top with the flat side of a second cookie, pressing gently to secure. Continue until all the cookies have been used. Store in an airtight container hidden safely in the back of a closet. (I find my broom closet is the best closet to use!)

Filling: Beat butter and powdered sugar until light and fluffy. Add peppermint extract, food coloring, and crushed peppermint candy.


Please let me know if you like this recipe. Thanks