Chocolate Mint Meltaways
1 cup unsalted butter, room temp.
2 teaspoons vanilla
1/2 teaspoon peppermint extract
1/2 cup powdered sugar + 2 tsp.
2 cups flour
2 tablespoons unsalted butter
1/4 cup whipping cream + 2 tsp.
9 ounces white chocolate, chopped
1/4 teaspoon peppermint extract
9 ounces bittersweet chocolate
1 tablespoon shortening
Cookies: Preheat oven to 350ºF. Butter 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 #4 star tip ,
or cookie press. Either pipe 2 1/2 inch ovals with solid centers or press into
desired shape, spacing cookies 1/2 " apart. Repeat with remaining dough. Bake
until golden brown on edges, about 12 minutes. Transfer to paper towels and
Ganache : Bring cream and butter to simmer in heavy small saucepan. Add
chocolate and stir until smooth. Mix in extract. Refrigerate just until firm
enough to spread, stirring occasionally, about 30 minutes. Line 2 cookie sheets
with foil or parchment paper. Using a small spatula spread 1 teaspoon of ganache
over flat side of cookie. Arrange ganache side up on cookie sheets. Refrigerate
until firm. Coating: Melt chocolate and shortening 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.