Cooking School: Cocoa Bliss

Candy Cane Cookies
Use candy canes or hard peppermint candies to make the cookie dough. The slight hint of sea salt in the dough balances its sweetness. It’s very important to chill the crushed candies in the freezer for about an hour before preparing the dough for these cookies. Otherwise, the candy may melt during baking.

Cookie dough:
• 3/4 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon sea salt
• 1 egg
• 1/4 teaspoon vanilla
• 1-1/2 cups unbleached all-purpose flour
• 1/4 cup crushed peppermint candy canes or peppermint candies, chilled
• 3/4 cup Chocolate Sauce/Ganache, cooled to room temperature
• Crushed peppermint candy canes or peppermint candies

In medium mixing bowl beat butter with an electric mixer 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in flour. Stir in crushed candy. Cover and chill dough 1 hour or until easy to handle.

Preheat oven to 325°F. Line baking sheet with parchment paper; set
aside. On floured surface, roll dough to 1/4-inch thickness. Using tines of fork, prick dough over entire surface.  

Using 1-1/2 inch cookie cutter, cut into desired shapes. Place one inch apart on prepared baking sheets.

Bake 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks and let cool. Spread bottom of half the cookies with scant 1/2 teaspoon sauce/ganache. Place another cookie, top side up, on filling. Cover; chill until firm.

In small saucepan, heat remaining sauce until melted and smooth. Dip cookie sandwiches partially into melted chocolate; let excess drip back into bowl. Sprinkle dipped chocolate with additional crushed peppermint candy canes. Place cookies on waxed paper. Chill until ready to serve. Cover and store cookies up to 3 days in refrigerator or freeze up to 1 month. Makes about 25 sandwich cookies.