INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer, using the paddle attachment, cream
the butter and sugar until completely smooth, about 3 minutes. Add  the
egg, and continue mixing until well combined. Whisk together the  cocoa
powder and the flour. Add the dry ingredients, and scraping the  sides
of the bowl down, continue mixing until just combined. Divide  the
dough in half, and wrap each half in plastic wrap. Shape into a  small
disc, and refrigerate at least 1 hour until firm. (The dough  can also
be made a day ahead and refrigerated overnight.) Heat the  oven to 350
degrees. Line two baking sheets with Silpat nonstick  baking mats or
parchment paper. Lightly sprinkle a clean work surface  with
confectioners' sugar. Place the chilled dough on the work  surface.
Roll out dough to 1/8 inch thick. (Save the scraps to  refrigerate and
roll out again.) Using a 2-inch cookie cutter, cut  out the cookies,
and place on the prepared baking sheets, about 1/2  inch apart. You
should be able to fit about 35 cookies on a baking  sheet. Bake until
you can smell the chocolate, about 12 minutes.  Remove to a rack to
cool. Meanwhile, bring cream to a boil in a small  saucepan over
medium-high heat. Very finely chop 6 ounces of  chocolate, and add to
hot cream. Stir with a rubber spatula until the  chocolate is melted
and smooth. Add the peppermint oil. Let cool  slightly, about 10 to 15
minutes. Transfer ganache to a pastry bag  fitted with a #11 tip. Pipe
out quarter-size amounts of chocolate,  about 1 teaspoon each, onto the
center of half the wafers. Top with  the remaining wafers. Chill in the
refrigerator until firm, about 10  minutes. Melt the remaining
chocolate in a double boiler over medium  heat. Let cool slightly. Dip
one side of the cookie sandwich to coat.  Remove the excess chocolate
by scraping the cookie against the side  of the bowl. Return to the
refrigerator until the chocolate is set,  about 10 minutes.  ** The
cookie dough can be made ahead of time and kept in the  refrigerator.
This allows time for the flavors to blend and also  divides the labor.
Peppermint oil is very potent, so use only two to  three drops,
depending on how strong you want the filling to be. You  can substitute
peppermint extract, which is available at your local  grocery stores,
if desired. When preparing the ganache, be sure that  the chocolate is
very finely chopped so it will melt easily  Recipe by: Martha Stewart
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 14.2mg
Sodium: 5.1mg
Potassium: 75.8mg
Carbohydrates: 17.1g
Fiber: 1.7g
Sugar: 3g
Protein: 2.3g