Side Pannel
Chocolate Mint Melt-Aways
Chocolate Mint Melt-Aways
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Desserts, Cookies
Ingredients List
- ----------------------------------COOKIES----------------------------------
- 1 c Butter; unsalted, room temp
- 2 ts Vanilla extract
- 1/2 ts Peppermint extract; naturaly
- -flavored
- 1/2 c Powdered sugar; plus 2 T.
- 2 c Flour; all-purpose
Directions
GANACHE
1/4 c Whipping cream; plus 2 T.
2 tb Butter; unsalted
9 oz White chocolate; chopped
1/4 ts Peppermint extract; naturaly
-flavored
COATING
9 oz Bittersweet chocolate; or
-semisweet
1 tb Vegetable shortening
Cookies:Preheat oven to 350. 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 remaing dough. Bake until golden brown on edges, about
12 minutes. 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 shhets. 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.
1/4 c Whipping cream; plus 2 T.
2 tb Butter; unsalted
9 oz White chocolate; chopped
1/4 ts Peppermint extract; naturaly
-flavored
COATING
9 oz Bittersweet chocolate; or
-semisweet
1 tb Vegetable shortening
Cookies:Preheat oven to 350. 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 remaing dough. Bake until golden brown on edges, about
12 minutes. 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 shhets. 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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
