Chocolate Mint Melt-aways

I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon good works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Christmas, Cookies, Desserts	36	Servings

INGREDIENTS

1	c	Butter, unsalted room temp
2	t	Vanilla extract
1/2	t	Peppermint extract, naturaly
		flavored
1/2	c	Powdered sugar, plus 2 T.
2	c	Flour, all-purpose
1/4	c	Whipping cream, plus 2 T.
2	T	Butter, unsalted
9	oz	White chocolate, chopped
1/4	t	Peppermint extract, naturaly
		flavored
9	oz	Bittersweet chocolate, or
		semisweet
1	T	Vegetable shortening

INSTRUCTIONS

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.
Recipe by: Bon Appetit, Dec. 1990  Posted to recipelu-digest Volume 01
Number 316 by RecipeLu  <recipelu@geocities.com> on Nov 27, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 66 Calories From Fat: 22 Total Fat: 2.6g Cholesterol: 4.2mg Sodium: 1.2mg Potassium: 9.3mg Carbohydrates: 10.1g Fiber: <1g Sugar: 2.8g Protein: <1g