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Ingredients Jump to Instructions ↓

  1. Cookies: 1 c Butter, unsalted; room temp

  2. 2 ts Vanilla extract

  3. 1/2 ts Peppermint extract

  4. 1/2 c Powdered sugar, plus

  5. 2 c Flour, all-purpose

  6. 1/4 c Whipping cream, plus

  7. 2 t.

  8. 2 tb Butter, unsalted

  9. 9 oz White chocolate; chopped

  10. 1/4 ts Peppermint extract

  11. Coating: 9 oz Bittersweet chocolate

  12. Or semisweet 1 tb Vegetable shortening

  13. 1990 Cookies:Preheat oven to

  14. 350. Butter

  15. 2 large heavy baking sheets. Using mixer, cream butter, sugar and extracts until light. Beat in half of the flour. Stir in remaining flour. Spoon half of dough into a pastry bag fitted with

  16. 4 star tip , or cookie press. Either pipe

  17. 2 1/2 inch ovals with solid centers or press into desired shape, spacing cookies

  18. 1/2 " apart. Repeat with remaing dough. Bake until golden brown on edges, about 12 minutes.

  19. 30 minutes. Line

  20. 2 cookie sheets with foil or parchment paper. Using a small spatula spread

  21. 1 teaspooon of ganache over flat side of cookie. Arrange ganache side up on cookie sheets. Refrigerate until firm. Coating: Melt chocolate and shortning together over double boiler until smooth. Remove from water. Grasping cookie by the edges, dip bottom of cookie into chocolate, place on cookie sheet chocolate side down. Repeat with remaining cookies. Chill until chocolate sets. --

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