Chocolate Shortbread: In a bowl, sift or whisk together
the flour, cocoa powder, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat
the butter and sugar until smooth. Beat in the vanilla extract. Add
the flour mixture to the butter and sugar mixture and beat just until a dough
Divide the dough in half. Smooth and shape each half of the
dough into an evenly shaped rectangle that is about 8 1/2 inches (21.5 cm) long and 2.5
inches (7 cm) wide. Then wrap the shaped logs in plastic wrap or parchment or
paper, and place in the
refrigerator to chill for at least three hours, or up to three days. (The logs can
also be frozen for about two months. If freezing, it is best to defrost the logs
in the refrigerator overnight before slicing and baking.)
Preheat oven to 325 degrees F (165 degrees C) with the rack in
the center of the oven. Line two baking sheets with parchment paper.
Using a sharp knife, slice the logs into 1/4 inch (.5 cm) thick cookies.
Place the cookies on the prepared baking sheets, spacing about 2
inches (5 cm) apart. Bake for about 15 -18 minutes, or until the cookies are
dry and firm to the touch. Remove from oven and cool completely on a wire
Ganache: Meanwhile, place the chopped chocolate in a small bowl. Place the
cream in a small saucepan over medium heat and bring just to a boil (you can
also do this step in the microwave). Immediately
pour the boiling cream over the chocolate. Let the chocolate sit for a few
minutes then stir to combine. Stir in the peppermint extract. Set aside to let
the ganache completely cool and become thick enough to spread, about two hours.
Cookies: Take one chocolate shortbread and spread a small tablespoon of
the ganache on the flat side of the cookie. Top with a second shortbread, flat
side down, and press gently so the ganache spreads to the edges of the sandwich
cookie. Repeat with the remaining shortbread cookies.
Can be stored in a
container at room temperature for several days or they can be frozen.
Makes about 30 sandwich cookies.
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