St. Patrick’S Day Mint Chocolate Cookie Sandwiches

• 1/2 cups Unsalted Butter, Softened At Room Temperature
• 2 cups Powdered Sugar
• 1/4 cups Creme De Menthe
• 50 whole Chocolate Or Mint Chocolate Wafer Cookies
• 12 ounces, weight Semi-sweet Chocolate, Roughly Chopped
• 3 Tablespoons Green Sprinkles (optional)

1. Line a baking sheet with wax paper and set aside.
2. Prepare mint butter cream filling. Beat butter in the bowl of an electric mixer on high speed until light and creamy. Add powdered sugar and creme de menthe and mix on low until incorporated. Increase speed to high and mix until filling is light and fluffy.
3. Put together sandwiches. Spread 1 tablespoon of filling onto the bottom side of half of the cookies. Press remaining cookies down onto butter cream to make sandwiches. Place cookie sandwiches on prepared baking sheet and put it into the freezer for an hour.
4. Once cookies have chilled, melt chocolate for dipping. Place chocolate in a microwavable bowl and microwave in 30-second increments stirring in between until chocolate is completely melted.
5. Dip half of each cookie sandwich into the chocolate and cover with sprinkles if desired. Set sandwiches back on the tray until chocolate is set.
6. Store cookie sandwiches in refrigerator and serve at room temperature.

unsalted butter, powdered sugar, ubc, chocolate, chocolate, green sprinkles

Taken from tastykitchen.com/recipes/desserts/st-patricke28099s-day-mint-chocolate-cookie-sandwiches/ (may not work)