Chocolate fish

These cookies I have been craving for more than a week, they stay placed on the edge of my brain like the recipe that sits on my counter, the mint extract in the fridge and the powdered sugar waiting for my hands. So little inspiration to stand in the kitchen the same one I fell for last year or was it 2 years ago? Small yet comfy and all mine. Now I'm tired of the squeezed feeling, there are no places to hide. No window on the oven and the light doesn't work. the leftover smell of food that I would never eat traces my nostrils, difficult to ignore.

However the yearning for chocolate cookies with creamy filling- a cross between an oreo and a thin mint is almost overwelming my senses. 

It feels like I haven't baked a goodie in months, which I know is not true...it just feels like the kitchen went from being my stage to being my jail. always having to cook for us, compromising my good judgement for the cheaper or easier option even if it is "natural, organic, whole". 

These cookies are made with all Organic ingredients, like everything I eat. If possible from a company who cares about our health and well-being i.e.: not supporting GMO's in any way.

I found cookie cutters a heart and a fish, that will make it even more fun as soon as I dig in, it's just getting to the point where it has to happen!

So it finally did!
So worth the hours it took me to create.

These are sweet reminders of childhood,
of simple options.

Ingredients-
Cookies:
your favorite chocolate cookie recipe

Filling:

2 cups powdered sugar
1.5 tbsp softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tbsp cream
1 tbsp coconut oil-solidified

Instructions-
make cookies according to recipe

Preparation for filling cookies:
Prepare a cookie by lining it with aluminum foil or waxed paper.

In a mixed fitted with a paddle attachment, beat together the sugar, butter, extracts, and cream on low speed. Once combined, raise speed to medium-high and beat for an additional 30-60 seconds until the mixture holds together very well and is creamy, not powdery. It should have the texture of Play-Doh--smooth but not sticky. If the candy seems too sticky, add more powdered sugar as necessary until it's easy to work with.

Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies.

Cool dough in fridge for at least 20 mins

Roll the it into 1/2 inch or thinner sheets (your choice depending on the level of crunch you want), use small portions, keep the rest of the dough cool or chilled. I sprinkled cocoa powder down on the cutting board before pressing the cutters into dough to prevent the dough from sticking, flour or powdered sugar would be fine too.
About 15-20 cookies fit on a cookie sheet, depending on the size and they don't spread much.

Bake for 9-11 mins, cool for 5 mins then move to cooling rack. Cool completely.

In the midst of rolling out and baking, the filling should be started, it's easier if all the components are room temperature.