Doren's Cookbook - Drinks and Desserts

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Mint Milanos


	Ingredients:

	Cookie Dough: 1 cup (2 sticks) unsalted butter, room temperature 2 teaspoons vanilla extract ½ teaspoon peppermint extract ½ cup plus 2 tablespoons powder sugar 2 cups all purpose flour Mint Ganache: ¼ cup plus 2 tablespoons whipping cream 2 tablespoons (¼ stick) unsalted butter 9 ounces imported white chocolate (such as Lindt), chopped ¼ teaspoon peppermint extract Chocolate Topping: 9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 tablespoon solid vegetable shortening

Instructions:

Cookie Dough:

Cream butter and powder sugar until fluffy. Add extracts and beat well.

Beat in flour until incorporated. Chill dough for a half hour. Roll out to 1/8" and cut out with cookie cutter.

Bake at 350 (until just golden on the bottom of the cookie, approx. 8-10 minutes).

Mint Ganache:

Heat cream and butter until bubbles form around the edge of the pan. Add extract.

Remove from heat and stir in white chocolate until smooth.

Refrigerate until easily spreadable with a knife.

Chocolate Topping:

Melt chocolate with shortening in the microwave at 50% power (approx 3 minutes, check frequently). Stir until smooth.

Spread mint ganache on cooled cookies. Chill until firm.

Dip the top of the cookie into warm melted chocolate to cover.