COPYCAT PEPPERIDGE FARM MILANO SLICES COOKIES (CHOCOLATE PEPPERMINT)

Steps:

• In a small bowl, combine the baking soda and vinegar. Stir until baking soda is dissolved.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on HIGH until the mixture is fluffy and creamy, about 3 minutes.
• Add the egg and mix 1 minute.
• Add the baking soda/vinegar and mix well.
• In a medium bowl, whisk together flour and salt and add to the creamed butter mixture. Mix on low just until the flour is incorporated.
• Transfer the dough to plastic wrap and shape into a disk; chill for 30 minutes.
• Heat the oven to 350°F and adjust the oven rack to the middle position. Line 3 large baking sheets with parchment.
• After the dough has chilled, place it on a lightly floured work surface and roll to 1/6-inch thickness.
• Cut into rounds (I used 1¾-inch fluted rounds), and transfer the cut dough to the prepared baking sheets. The dough spreads very slightly, so leave about 1-inch between rounds.
• Bake cookies at 350°F for 11-14 minutes or until golden brown and crisp. (I prefer these cookies extra crispy.)
• Transfer cookies to a cooling rack and completely cool before icing.
• Melt the chocolate in the microwave on HIGH until melted and creamy. Stir every 15 seconds with a dry, clean rubber spatula.
• Place the peppermint candies in a zipper-style plastic bag and crush with a rolling pin.
• When the cookies have cooled, spread with melted chocolate and sprinkle with crushed peppermints.
• Let the chocolate set before serving and before storing.
• Store in an airtight container up to 5 days.
• Enjoy!