Nutrition per serving may change if servings are adjusted.
½ cup granulated sugar or sugar substitute blend equivalent to ½ cup granulated sugar (see Tip)
3 tablespoons canola oil
2 ounces white baking chocolate, melted
2 egg whites
¾ teaspoon mint flavoring
½ teaspoon butter flavoring
1⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon unsweetened cocoa powder
½ cup powdered sugar
2 ounces bittersweet chocolate, melted
1 to 2 tablespoons water
1 ounce white baking chocolate, melted (optional)
Very small fresh mint leaves (optional)
In a medium bowl, combine the granulated sugar, oil, melted white chocolate, egg whites, mint flavoring, and butter flavoring, stirring until well mixed. In a small bowl, stir together flour, baking powder, and salt. Add the flour mixture to the egg white mixture; stir just until combined. Cover and chill dough for at least 1 hour or up to 24 hours or until firm enough to roll into balls.
Preheat oven to 350°F. Shape dough into ¾-inch balls (1 teaspoon dough each). Place cocoa powder in a small bowl. Roll balls in cocoa powder to coat. Place balls 1- ½ inches apart on ungreased cookie sheets. Flatten balls with the bottom of a glass to about 1- ¼-inch-diameter circles.
Bake for 6 to 7 minutes or just until edges are firm. Transfer to a wire rack; cool.
To prepare the chocolate filling: In a small bowl whisk together the powdered sugar, the melted bittersweet chocolate, and enough of the water to make a smooth spreadable filling. (If mixture seems too thin, allow it to stand a few minutes before using.)
Spread the bottoms of half of the cookies with the chocolate filling, using about 1 teaspoon filling on each. Top with the remaining cookies, bottom sides down, to make sandwich cookies.
If desired, place the 1 ounce melted white chocolate in a small resealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Drizzle white chocolate over tops of cookies; place mint leaves on top.
Tip: If using sugar substitutes, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup granulated sugar.
To make ahead: Layer undrizzled sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. If desired, drizzle with white chocolate as directed in Step 6.
Nutrition per 2 sandwich cookies with sugar substitutes: 132 calories, 2 g protein, 19 g carbohydrate., 5 g total fat (2 g sat. fat), 1 mg cholesterol, 1 g fiber, 0% Vitamin A, 0% Vitamin C, 63 mg sodium, 2% calcium, 4% iron // Exchanges: 1 fat, 1 starch // Carb Choice: 1