Vanilla Sugar Cookies with Mint Chocolate Ganache

 After making last week's Chocolate Cinnamon Ganache Sugar Cookies, as someone who prefers vanilla over chocolate, I knew that I needed to make a vanilla-based cookie as well.  My husband's sister and her family are in town from Alaska, and I knew this would be the perfect time to make something new and get some feedback at the same time.

I love the combination of mint and chocolate, and how it pairs with the vanilla cookie.  My husband thinks that it needs to be more chocolatey, so he would suggest using the ganache in this recipe on the chocolate cookie base from last week's recipe, and if you are in the same camp, go for it!  My sister-in-law and I love the balance with the vanilla cookie and it would pair so well with any type of ganache or frosting (if that is your thing).

Vanilla Sugar Cookies with Mint Chocolate Ganache

Ingredients:

Cookie:

1 c. butter (softened)

1 1/4 c. sugar

3/4 c. powdered sugar

2 eggs

1/2 c. oil

1/4 c. sour cream

1 tsp vanilla

1/2 tsp almond extract

5 1/2 c. flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cream of tartar

Ganache:

1 1/4 c. chopped Andes mints (or Andes Mint Chips)

1/4 c. semi-sweet chocolate chips

2/3 c. heavy cream

Directions:

Cookie:

Preheat oven to 350.

Beat the butter and sugars together until well combined.  Mix in the eggs, oil, sour cream, vanilla, and almond extract and beat until smooth.

Stir in the flour, salt, baking soda, and cream of tartar and mix thoroughly until a soft dough forms and is uniform throughout.

Roll 2 tablespoons of dough into a smooth ball and place on a greased or silpat-lined baking sheet.

Dip the bottom of a glass into granulated sugar and press each dough ball down until the center is flat and the edges have extended out.

Bake for 8-10 minutes, ensuring the cookies have not over baked.

Set aside to cool completely.

Ganache:

Place chocolate and mint chips into a small bowl (still large enough for you to whisk in).

In a microwave safe measuring cup (you can also do this on the stove if you prefer), heat the cream until it comes to a boil, being careful that it does not boil over.

Pour the hot cream over the chocolate and mint chips and cover for 30-60 seconds.

Stir well to combine everything to a glossy ganache consistency.

Assembly:

Once your cookies have cooled, place a dallop of ganache in the center and smooth out toward the edges of the circle you made with your glass prior to baking.  Allow ganache to set up on the cookie prior to eating (or just go for it!).

Enjoy!