Chocolate & Peppermint Sandwiches
Makes 12 / Hint: The chocolate cookies also are delicious on their own. Preparation tip: Substitute mint chocolate
chip or mocha frozen yogurt
or ice cream, if preferred.
1 cup whole wheat pastry flour
2 Tblsp unsweetened applesauce
½ cup unsweetened cocoa
1 tsp vanilla extract
¼ tsp baking soda
1 egg
¼ tsp ground cinnamon
1 pint fat-free
½ cup brown sugar
vanilla frozen yogurt
½ cup natural cane sugar
½ cup crushed all-natural
4 Tbsp unsalted butter
peppermint candies, divided
1. In a medium bowl, combine flour, cocoa, baking soda and cinnamon. Set aside. In a large bowl, blend sugars and butter
until fluffy. Add applesauce, vanilla extract and egg. Once thoroughly combined, blend in flour mixture. Transfer dough
to one end of a large sheet of waxed paper. Fold paper over dough and wrap completely, rolling dough into a 12-inch log.
Freeze for 1-2 hours.
2. Preheat oven to 350°. Coat a baking sheet using a cooking oil spray pump. Unwrap dough and slice crosswise into 24
cookies. Bake 12 at a time for 10-12 minutes or until firm to the touch. Transfer cookies to a wire rack to cool.
3. While cookies are cooling, remove frozen yogurt from freezer to soften. Stir in ¼ cup crushed peppermint candies.
Place remaining ¼ cup crushed candies in a shallow dish. Spread 1-2 tablespoons of frozen yogurt on the flat side of
one cookie. Place another cookie (flat side down) on top and gently push together. Roll edges lightly in crushed can-
dies. Repeat with remaining cookies. Wrap sandwiches individually in plastic wrap and freeze until firm, 2-4 hours.
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Peanut Butter Kisses
Makes 4 ½ dozen / Updates the
classic peanut butter cookie with
more whole grains and a delicious
bite of dark chocolate in the center.
Soft and excellent with milk.
1 cup whole wheat flour
1 cup whole wheat pastry flour
½ cup oat bran
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
44 Broward County
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