1 cup butter, unsalted -- room temp
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract -- naturaly flavored
1/2 cup powdered sugar, plus 2 T.
2 cups flour, all-purpose
Ganache
1/4 cup whipping cream, plus 2 T.
2 Tablespoons butter, unsalted
9 ounces white chocolate -- chopped
1/4 teaspoon peppermint extract -- naturaly flavored
Coating
9 ounces bittersweet chocolate, or semisweet
1 Tablespoon 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.
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