Chocolate Amatller, Luna
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Chocolate Mint Sandwich Cookies

 

 

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Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Peter Rees
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La Belle Cuisine

 


Chocolate Mint Sandwich Cookies

The Silver Palate Good Times Cookbook
Julee Rosso, Sarah Leah Chase, Sheila Lukins,
1985, Workman Publishing Co., Inc.

Alibris

"A very elegant chocolate sandwich cookie,
perfect for tea time.
"

1/2 cup (1 stick) unsalted butter,
room temperature
1/2 cup sugar
1 egg
1 teaspoon mint extract
1/4 cup unsweetened cocoa powder
1 cup sifted unbleached all-purpose flour
1/4 cup heavy cream
4 ounces white chocolate
4 ounces semisweet chocolate

1. Cream the butter and 1/4 cup of the sugar in a mixer bowl until light
and fluffy, about 5 minutes. Add the egg and beat for 5 minutes. Add
3/4 teaspoon of the mint extract and the cocoa and beat on low speed
just until blended. Add the flour and stir with a wooden spoon just
until combined. Flatten the dough into a thick circle, wrap in plastic
wrap, and refrigerate at least 1 hour.
2. Heat the cream to boiling in a small saucepan over medium heat. Add
the white chocolate, reduce heat to low, and heat, stirring constantly,
just until the chocolate melts. Stir in the remaining 1/4 teaspoon mint
extract and remove from heat. Let cool slightly, beat with an electric
mixer until light and fluffy.
3. Preheat oven to 350 degrees F. Grease and flour 2 cookie sheets.
4. Divide the dough in half. Roll out each half 1/8 inch thick on a lightly floured surface and cut out with a 2-inch round cookie cutter. Gather
the scraps, roll, and cut out as many additional circles as possible.
Place the dough circles on the prepared cookie sheets and sprinkle
lightly with the remaining 1/4 cup sugar. Bake until lightly browned,
8 to 10 minutes. Remove to wire racks to cool completely.
5. Melt the semisweet chocolate in the top of a double boiler over
simmering water and keep warm.
6. Spread each cookie with a thin layer of the melted chocolate.
Sandwich a teaspoon of the white chocolate filling between 2
cookies, chocolate sides in. Refrigerate until firm. 36 cookies.
 


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