Peppermint Creams

For the cookies:
Melt brown sugar, butter, water and semi sweet chocolate chips in a saucepan over low heat. Once melted, remove it from the heat and allow to cool. Once cooled, add eggs, flour, soda and salt. Mix well. Roll 1/2 teaspoon sized uniform balls and place them on a greased sheet. Bake for 8-10 minutes at 350F. Do not over bake. Remove from the oven and allow to cool.

Frosting:
Beat butter and 1 cup powdered sugar until smooth and fluffy. Add 1 cup powdered sugar. Blend. Add peppermint extract and salt. Blend. Add a tablespoons of milk alternating with 1/2 cups of powdered sugar until all powdered sugar and milk have been mixed in. Mix in food coloring if desired.

Fill a zip top bag with frosting, snip off one corner, frost the bottoms of half the cookies with a generous dollop of frosting, sandwich with like a sized cookie. Allow to rest for several hours before stacking and storing. (These are best eaten the next day as frosting will set up and not squish out when chomped).

Makes about 60 sandwiches.