Sunday, December 21, 2014

Chocolate Mint Linzer Cookies

Holy moley.

These cookies...

First off, they are adorable.  What better way to show off your Christmas spirit than by encasing white chocolate mint ganache, dyed festive colors, within their own little window of a chocolate mint cookie?

I must say that I am very excited to share these cookies with you, because they are just so festive, adorable, and delicious to boot!

Chocolate Mint Linzer Cookies


3 c. flour
1/2 tsp salt
1/2 tsp baking powder
1 c. unsalted butter (softened)
1 1/2 c. sugar
2 eggs
1/2 tsp vanilla
1/2 tsp peppermint extract
2/3 c. cocoa

Powdered sugar


3/4 c. white chocolate chips
1/3 c. heavy cream
1/4 tsp peppermint extract


In a large bowl, cream together the butter and sugar until fluffy.  Add the extracts, eggs and cocoa and mix thoroughly.  Stir in the flour, salt and baking powder until it all comes together in a firm dough.  Form dough into a flat disc, cover with plastic wrap and chill for 1 hour.

Place the dough between large sheets of wax paper and roll out to about 1/4" thickness.  Place the dough, in the waxed paper back into the fridge (on a cookie sheet to keep it flat) for 1 hour more.

Preheat oven to 350.

Using a linzer cookie cutter (or one larger cookie cutter and one smaller (to cut out the smaller design in half the cookies)), cut out your cookies and place them on a silpat or parchment paper lined cookie sheet.  Place in the freezer for 10-15 minutes, or until firm (this prevents spreading while baking).

Bake for 11-12 minutes.  Place on a wire rack to cool.

One cool, dust the top cookies (with the design cut out) with sifted powdered sugar.

Make your ganache by placing the chips and extract in a heat-proof bowl, and set aside.  In a small saucepan, heat the cream until it comes to a light boil.  Pour immediately over the chips and extract and allow it to melt for a little bit.  Stir the mixture with a fork until smooth.

Let the mixture firm up in the refrigerator for at least half an hour.  You can then add any food coloring you desire.

Spoon a small amount of ganache (enough to fill the cut-out, but not enough that it will ooze out the sides) on each bottom cookie, and top with the powdered sugared top cookie.


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