Chocolate Peppermint "Oreos"

I love chocolate and peppermint.  Whether it's Ghirardelli Peppermint Bark, Trader Joe's Peppermint Hot Chocolate, or a creation of my own, the flavors lovingly ring in the holidays.

These cookies take a little more prep time than some others, but they're still a super easy and festive treat.  Two chocolate sugar cookies filled with a peppermint buttercream icing.  Cool and delicious, and they also make a snappy little gift:

Here's a sweet musical goody to match.  Joey Dee & The Starliters' "Peppermint Twist."

Chocolate Sugar Cookies: 
*Recipe adapted from Joy of Baking
--2 3/4 c. flour
--3/4 c. cocoa powder
--pinch of salt
--1 tsp. baking powder
--1 c. unsalted butter, softened but not melted
--1 3/4 c. granulated sugar
--2 eggs
--2 tsp. vanilla

In a large bowl, beat together eggs, sugar, and vanilla until light yellow.  Beat in softened butter.  In a separate medium-sized bowl, sift together flour, cocoa powder, and salt.  Alternately add the flour mixture to the egg mixture, beating on low after each addition until both mixtures are completely combined.

Separate the dough into two roughly equal parts.  On two sheets of wax paper, shape the dough into log rolls and refrigerate for approx. 4 hours, or until firm.  Once chilled, remove from refrigerator and preheat oven to 350 degrees F.

Slice the dough log into even slices approx. 1/4" thick (you don't want to make them too thick since they'll be 'sandwiches') and place on parchment lined baking sheet.  Bake for 10-12 minutes, or just until firm on bottom (and can be lifted with a spatula).  Allow to cool.  Repeat until all dough logs have been transformed into chocolate cookie disks.  Set aside until you've made the filling, below:

Peppermint Buttercream Icing:
--1/4 stick unsalted butter, softened but not melted
--2 c. confectioner's sugar
--1/4 to 1/2 c. whole milk, depending on desired consistency (begin with 1/4 cup, and if the icing is too thick, add more milk until desired consistency is obtained)
--2 1/2 tsp. peppermint extract
--4-5 drops red food dye (for the red-pink peppermint color)

Blend ingredients on low speed until you have a delicious and pepperminty buttercream icing.  Spread on half of the chocolate cookies, and then top with a remaining cookie (creating a 'sandwich').  Allow icing to dry and set.  Serve!