Peppermint Sugar Cookie Sandwiches with Chocolate Ganache Filling

You can never have too many hor d'oeuvre recipes, so give Peppermint Sugar Cookie Sandwiches with Chocolate Ganache Filling a try. One portion of this dish contains roughly 2g of protein, 12g of fat, and a total of 225 calories. This recipe serves 30 and costs 30 cents per serving. It is perfect for Christmas. 181 person found this recipe to be flavorful and satisfying. Head to the store and pick up vanillan extract, baking powder, candy canes, and a few other things to make it today. It is brought to you by Rachel Cooks. From preparation to the plate, this recipe takes around 38 minutes. With a spoonacular score of 13%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Orange Sugar Cookie Sandwiches with Chocolate Rum Ganache, Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling, and Dessert Tacos with Cookie Thin Shells, Chocolate Ganache, Fresh Fruit Filling and Lime CocoWhip.

Servings: 30

Preparation duration: 30 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 Fahrenheit.In the bowl of your mixer cream butter and sugar until light in color and well incorporated.Beat in mint extract and egg until combined, scraping down sides as needed.Meanwhile, combine flour, baking powder and salt. Once egg and mint extract are mixed in, slowly add in flour mixture. If your mixer gets mad because the dough is too thick, you can finish it by hand (knead the dough together).In small batches, roll out dough on a floured surface to about 1/4-inch thickness and cut into circles - I used a biscuit cutter.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Cool completely.To make ganache, heat cream in a small saucepan over medium heat until just starting to bubble, but not boiling. Meanwhile, place chocolate chips and butter in a bowl. Pour hot cream over the chocolate and butter. Let sit for 5 minutes undisturbed and then stir until all the chocolate is melted. Let cool until the mixture is thickened enough to be spreadable.Once ganache is spreadable, spread it onto one of the sugar cookies, all the way to the edge. Place another cookie on top, pressing down lightly. Roll the edges in candy cane to decorate. Continue this process until all the cookies have been filled and made into sandwiches.

 

Step by step:

1. Preheat oven to 350 Fahrenheit.In the bowl of your mixer cream butter and sugar until light in color and well incorporated.Beat in mint extract and egg until combined, scraping down sides as needed.Meanwhile, combine flour, baking powder and salt. Once egg and mint extract are mixed in, slowly add in flour mixture. If your mixer gets mad because the dough is too thick, you can finish it by hand (knead the dough together).In small batches, roll out dough on a floured surface to about 1/4-inch thickness and cut into circles - I used a biscuit cutter.

2. Bake at 350 for 6-8 minutes.

3. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Cool completely.To make ganache, heat cream in a small saucepan over medium heat until just starting to bubble, but not boiling. Meanwhile, place chocolate chips and butter in a bowl.

4. Pour hot cream over the chocolate and butter.

5. Let sit for 5 minutes undisturbed and then stir until all the chocolate is melted.

6. Let cool until the mixture is thickened enough to be spreadable.Once ganache is spreadable, spread it onto one of the sugar cookies, all the way to the edge.

7. Place another cookie on top, pressing down lightly.

8. Roll the edges in candy cane to decorate. Continue this process until all the cookies have been filled and made into sandwiches.

Nutrition Information:

covered percent of daily need