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| 1/2 cup |
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Unsalted butter, room temperature |
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| 1/2 cup |
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Sugar |
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| 1 lg |
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Egg, room temperature |
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| 1 cup |
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Cocoa powder |
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| 1/2 cup |
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Flour, plus 2 Tablespoons |
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Powdered sugar |
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| 1/4 cup |
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Heavy whipping cream |
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| 12 oz |
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Semi-sweet chocolate |
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| 2-3 drops |
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Peppermint Oil or 1/2 peppermint extract |
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| 1 |
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until completely smooth, about 2 minutes. Add the egg, and continue mixing until well combined. Whisk together the cocoa powder and the flour. Add the dry ingredients, and scraping the sides of the bowl down, continue mixing until just combined. Divide the dough in half, and wrap each half in plastic wrap. Shape into a small disc, and refrigerate at least 1 hour until firm. (The dough can also be made a day ahead and refrigerated overnight.) |
| 2 |
Heat the oven to 350°. Line two baking sheets with Silpat nonstick baking mats or parchment paper. Lightly sprinkle a clean work surface with confectioners' sugar. Place the chilled dough on the work surface. Roll out dough to 1/8" thick. (Save the scraps to refrigerate and roll out again.) Using a 2" cookie cutter, cut out the cookies, and place on the prepared baking sheets, about 1/2" apart. You should be able to fit about 350 cookies on a baking sheet. Bake until you can smell the chocolate, about 12 minutes. Remove to a rack to cool. |
| 3 |
Meanwhile, bring cream to a boil in a small saucepan over medium-high heat. Very finely chop 6 ounces of chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add the peppermint oil Let cool slightly about 10-15 minutes. |
| 4 |
Transfer ganache to a pastry bag fitted with a # 11 tip. Pipe out quarter-size smounts of chocolate, about 1 teaspoon each, onto the center of half the wafters. top with the remaining wafers. Chill in the refrigerator until firm, about 10 minutes. |
| 5 |
Melt the remaining chocolate in a double broiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove the excess chocolate by scraping the cookie against the side of the bowl. Return to the refrigerator until the chocolate is set, about 10 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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