Chocolate-mint Cookie Sandwiches

-MINT CREAM FILLING-
3 c Powdered sugar
2/3 c Butter, softened
1/2 ts Peppermint extract
3 tb Half and half, up to 5 T

CHOCOLATE GLAZE
6 oz Semisweet chocolate,
-coarsely chopped
2 tb Vegetable oil

1. To prepare cookies: In a medium bowl, combine flour, baking powder and
salt; set aside. In mixing bowl, beat butter, sugar and vanilla until light
and fluffy. Add egg, then chocolate, beating well after each addition. Stir
in flour mixture 1/2 cup at a time, blending well after each addition.
Divide dough in half. Form each half into a log 9 inches long and about 2
inches in diameter. Wrap in plastic and freeze or refrigerate until firm, 1
to 4 hours.

2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into 1/4
inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp to
imprint the tops of half of the rounds.

3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
Cool on racks. While cookies are baking, prepare the filling. In a small
mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T
half&half. Beat at low speed until smooth, adding more half&half if
necessary. Mixture should be thick and creamy smooth.

4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
plain cookie rounds. Top with imprinted rounds to create sandwiches; press
down lightly. Refrigerate until filling is firm, about 20 minutes.