Ingredients
- 1990 cookiespreheat oven
- 4 star tip
- 2 1/2 ovals with centers (solid)
- 2 baking shee using mixer (heavy)
- 1/2 apar repeat with remaing dough
- 1/2 dough a pastry bag fitted with (into)
- 1/2 flour
- 280 gr bittersweet chocolate
- 280 gr chocolate (white)
- 250 gr flour
- 130 gr butter
- 100 gr powdered sugar
- 60 ml whipping cream
- 18 gr butter
- 12 gr vegetable shortening
- 9 gr vanilla extract
- 1 gr peppermint extract
Transfer to paper towels and cool. 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 occaisionally, about 30 minutes. Line 2 cookie sheets with foil or parchment paper. Using a small spatula spread 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. ----
