INGREDIENTS

INSTRUCTIONS

1. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
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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