Awww yeah… it’s Christmas cookie time. This week my group of girlfriends had a cookie swap at our book club. We started this book club this past summer and while I do really enjoy reading and discussing the books (ok- I may have not read all of the book this time), the best part is the social aspect. It’s even better when there are lots of cookies involved. 🙂
The holiday treats included toffee cookie bars, pistachio cranberry biscotti, soft caramel-filled cookies, peppermint meringues, sugar cookies, chocolate crinkles, peanut butter blossoms, brown sugar cookies, peanut butter blossoms… OMG- the list goes on and on. All the cookies were delicious, but I think my favorite is/was Chelsea’s toffee cookie bars. I am already committing to a long workout tomorrow morning as a result. 😉
As for my contribution, I brought these chocolate mint sandwich cookies. I found the recipe in Martha Stewart’s Cookies book a few years ago and I’ve been wanting to make it ever since. A mint chocolate ganache is sandwiched between two chocolate sugar cookies and then dipped in chocolate. It takes a little bit more time than a traditional cookie, but I think the end result was a success. The only thing I was slightly disappointed with is that the cookie part wasn’t as crunchy as I’d hoped. It’s kind of similar to a Oreo, Thin Mint, fudge combo- as described by some of my girlfriends.
The recipe is easily doubled and you can make the sugar cookie dough ahead of time if desired. If you like the mint and chocolate combination, I recommend adding these babies to your holiday cookie tray.
What’s your favorite holiday cookie?
Happy Friday, everyone!
Chocolate Mint Sandwich Cookies
Yield: 3 dozen
For the cookies
- 1 cup unsweetened Dutch-process cocoa powder
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- Confectioners’ sugar, for work surface
For the Ganache
- 1/4 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- 3/4 teaspoon pure peppermint extract
For the Glaze
- 6 ounces semisweet chocolate, very finely chopped
Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, for at least an hour or overnight.
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners’ sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch star (or round) cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, 10 to 12 minutes. Remove from oven and allow the cookies to cool completely on a wire rack.
To make the ganache, bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; gently spread out the ganache over the cookie. Sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
To make the glaze, melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly.
Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on parchment paper-lined cookie sheets. Top with crushed candy canes, if desired. Refrigerate until set, about 15 minutes.
Source: Martha Stewart