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Chocolate Mint Sandwiches Recipe

   
 

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     Chocolate Mint Sandwiches

Category   Desserts - Breads
Sub Category   None
Servings   3 dozens

Ingredients
COOKIES
1 cup unsweetened Dutch-purpose cocoa pwd
1/2 cup plus 2 Tbsp all-purpose flour
1/2 cup (1 stick) unsalted butter, room temp.
1/2 cup granulated sugar
1 lrg eggs, room temp.
Confectioners sugar
GANACHE
1/4 cup heavy cream
 
6 oz. semisweet chocolate, very finely chopped
3/4 tsp. pure peppermint extract
GLAZE
6 oz. semisweet chocolate, very finely chopped

Instructions
1. Make cookies- Whisk together cocoa pwd and flour in bowl. Put butter and g. sugar in bowl of an electric mixer with paddle attachment. Mix in med- high until pale and fluffy, about 3 min. Mix in eggs until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide in half, shape each half into a disk; wrap in plastic. Refrig. until firm, about 1 hour. 2 Preheat 350 degree. Transfer dough to work surface lightly dusted with confectioners sugar. Roll out dough to 1/8-in thick. Cut out cookies using 2-in round cookie cutter, space 1/2-in apart on baking sheets lined with parchment paper. Repeat with remaining scraps. Bake cookies until firm, rotating sheet halfway, 10 to 12 min. Let cool completely on sheet on wire rack.
3. Meanwhile, make ganache- Bring cream to a boil in a small saucepan over med-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 25 min
4. Spoon 1 tsp. ganache onto bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookie and ganache. Refrig. unitl firm, about 10 min.
5. Make Glaze- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Sip one flat side each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate side up, on wire rack set over baking sheets. Refrig until set, about 15 min


Originally Submitted
3/18/2012





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