November 29, 2018

Mint Melt-Away Cookies

It’s the holiday cookie gifting time of the year! Well, we are getting into the spirit. We have been making cookie boxes as gifts for our friends and family since the mid-1980’s (please don’t try to calculate our ages based on that, lol!).

Over the years, our cookie making skills have evolved and improved. Many of the cookies we make are not only yummy but also pretty to look at. These Mint Melt-Away cookies are one of those looker cookies. Adapted from a Bon Appetit recipe, these babies have been in our repertoire since 1990.

These Mint Melt-Away cookies take a little time to make but the payoff is big. A delicate, buttery cookie with a layer of minty white chocolate ganache and dipped in dark chocolate…yum! For a festive holiday look, you can sprinkle crushed peppermint candies on the chocolate before it sets.

We hope you all enjoy holiday baking as much as we do. There are more fun gifting recipes coming soon so stay tuned!

Pipe using number 4 star tip.

Fill sheet then bake just until light brown around edges.

Spread ganache on bottoms of cookies. Don’t worry about getting it perfectly smooth!

Dip bottom and half of top in chocolate.

Allow dipped cookies to set up completely before removing from cookie sheet.

Option – sprinkle crushed peppermint candy over chocolate dipped half before chocolate sets for an added peppermint crunch!

Mint Melt-Away Cookies

Adapted from “Chocolate Mint Melt-Aways” – Bon Appetit December 1990

2 sticks plus 5 TBS (10.5 oz) unsalted butter, room temperature
2 tsp vanilla extract
1 tsp peppermint extract
¾ cup (3.2 oz) powder sugar
1 cup (5.3 oz) potato starch
2 cups (9 oz) all purpose flour
1 tsp salt

Ganache

1/4 cup plus 2 TBS heavy whipping cream
2 TBS (1/4 stick) unsalted butter
9 ounces good quality white chocolate, chopped
1 tsp peppermint extract

Coating

15 ounces dark chocolate
2 TBS solid vegetable shortening
1 cup crushed hard peppermint candies (optional)

For cookies:

Preheat oven to 350°F. Line three large cookie sheets with parchment paper. In a medium bowl, whisk together flour, potato starch and salt. Set aside. Using a stand mixer on medium speed, cream butter, extracts and sugar until light – about 3 minutes. Mix in flour mixture on low speed just until well incorporated. Spoon about a third of the dough into pastry bag fitted with no. 4 star tip. Pipe into “S” design (or any other style you prefer) about 2-inch-long on prepared cookie sheet, spacing cookies at least ½ inch apart. Freeze on sheet for 10 minutes. Bake one sheet at a time until golden brown on edges, about 12 minutes, rotating sheet 180 degrees half way through baking time. Allow to cool completely on cookie sheets.

For ganache:

Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.

Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Allow ganache to firm up at cool room temperature for about 1 hour (can refrigerate to expedite – about 30 minutes)

For coating:

Melt dark chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. (This can also be done in the microwave on 50% power).

Grasp cookie on sides and dip ganache side and one end into chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Sprinkle chocolate dipped half of cookie with crushed peppermints if using. Allow chocolate to set up at cool room temperature or chill until chocolate sets, 30 minutes. Store in refrigerator in an airtight container between layers of wax paper for up to one month Let stand 10 minutes at room temperature before serving.

Makes about 48 cookies