Mincemeat Rum Chocolate Sandwich Cookies
 
Makes 15
Ingredients
  • ¾ cup plus 2 tablespoons (198 grams) unsalted butter, softened
  • ½ cup plus 2 tablespoons (124 grams) granulated sugar
  • ½ cup plus 1 tablespoon (124 grams) firmly packed light brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups plus 2 tablespoons (266 grams) all-purpose flour
  • ½ cup (43 grams) black cocoa powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • Rum Buttercream (recipe follows)
  • Quick Mincemeat Filling (recipe follows)
  • Garnish: confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  2. In a medium bowl, whisk together flour, black cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until dough starts to come together. (If you overmix the dough, your cookies will end up chewy rather than crisp.) Turn out dough onto a work surface, and bring together into a uniform dough. Divide dough in half, and shape into disks. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat oven to 350°F (180°C). Line 2 half sheet pans with parchment paper.
  4. On a lightly floured surface, roll half of dough to ⅛-inch thickness. Using a 2¾-inch fluted round cutter, cut dough, reserving scraps. Place cookies on prepared pans. Using a 1-inch star-shaped cutter, cut centers from half of cookies. Repeat with remaining dough. Gather all scraps, and briefly knead back into a uniform dough. Refrigerate until firm before repeating procedure once. (Don’t use the second round of scraps as working the dough further will make tough cookies.) Refrigerate cookies for 20 minutes.
  5. Bake until firm, about 9 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. Place Rum Buttercream in a piping bag fitted with a small round piping tip. Pipe a ring of Rum Buttercream on flat side of all solid cookies. Fill centers with Quick Mincemeat Filling. Dust cookies with cutouts with confectioners’ sugar, if desired. Place cookies with cutouts, flat side down, on top of filling. Store in an airtight container for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/mincemeat-rum-chocolate-sandwich-cookies/