Chocolate Peppermint Pu-erh Sandwich Cookies

Ingredients

• 2 sachet Chocolate Peppermint Pu-erh
• ½ cup butter, room temperature
• ½ cups sugar
• 3 tablespoons honey
• 1 ¼ cup all-purpose flour
• 1/3 cup black cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2-4 teaspoons cold water

For the filling

• ½ cup butter, softened
• 2 ½ cups powdered sugar
• 5 drops green food coloring
• 1 drop yellow food coloring

Directions

1. Preheat the oven to 350 degrees.
2. In a mortar and pestle, grind the Chocolate Peppermint Pu-erh until very small.
3. In a standing mixer, beat the butter, Chocolate Peppermint Pu-erh, sugar, and honey together until smooth. Add the flour, black cocoa powder, baking soda, and salt and beat again. It should start to look sandy. Slowly add in the water until the dough comes together in larger chucks and comes together when you squeeze in your hand.
4. Bring the dough together into a disk, wrap with plastic wrap and chill in the fridge for 30 minutes.
5. Sprinkle some more of the black cocoa powder onto a clean work surface and roll out the dough to 1/4th – 1/8th inch thick. Cut out 1 inch cookies and place on a lined baking sheet just ½ inch apart.
6. Bake in the oven for 13-15 minutes. Let cool completely on the counter.
7. For the frosting, beat the butter and powdered sugar together until a stiff frosting comes together, about 2 minutes. Add the food coloring and place in a piping bag fitted with a star tip.
8. Pipe onto the bottom of one cookie and sandwich the two bottoms together.

Notes

Let sit for a few hours before serving or packaging up as gifts.