Time: 1 hour hands on + time to cool
Yield: 15 sandwich cookies
Cookie recipe from Joy of Baking
Frosting and Ganache recipe from Jamie Cooks It Up!
1 3/4 C flour
3/4 C dark cocoa powder (Hershey's or Gihrardelli are best)
1 t baking powder
1/4 t baking soda
1/4 t salt
3/4 C butter, softened
3/4 C sugar
1 egg, room temperature
1 t vanilla
1/4 C buttermilk
1/2 C lukewarm water
1/2 C butter, softened
1/4 C butter flavored shortening
6 T milk
6 C powdered sugar
1-1/2 t mint or peppermint extract
1 t vanilla
green food coloring
Chocolate Ganache Glaze:
1 C semi sweet chocolate chips
3/4 C heavy whipping cream
1/8 t vanilla
1. Throw your flour, cocoa powder, baking powder, baking soda and salt into a medium sized mixing bowl.
2. Sift these dry ingredients together and set your bowl aside.
3. In your stand mixer or with hand held beaters cream together the butter and sugar. You want it to be fluffy and light.
***TIP: If by some chance you have neglected to take your egg out of the refrigerator so it could come to room temperature
(And who could blame you if that happened?
Life is busy, let's not get in a huff about a cold egg.)
Gently set your egg in a cup and run a bit of warm water (hot water may cause your egg to crack) over your cold egg.
Let it sit in the warm water for about 10 minutes
and you should be good to go.
Thank you for reading.
END OF TIP***
4. Add your egg and your vanilla to the creamed mixture. Beat for about 1 minute to incorporate.
5. Add the warm water to the buttermilk and stir to combine.
6. Pour a third of the sifted dry ingredients into the creamed mixture and mix on low for about 30 seconds.
7. Pour half of the buttermilk mixture in while the mixer continues to mix. Add another third of the dry ingredients, followed by the rest of the buttermilk and as a grand finale....the final third of the dry ingredients. Beat until combined.
8. Using two spoons (or a small ice cream scoop) drop the batter onto cookie sheets lined with parchment or sprayed with cooking spray.
9. Bake at 375 degrees for 9-10 minutes or until the cookies spring back when lightly pressed. Transfer them to a wire rack to cool when they have finished baking.
10. While your cookies are baking make your Ganache Glaze.
FULL TUTORIAL FOUND HERE.
11. Mix all of the frosting ingredients together in your stand mixer or with hand held beaters. If it seems too thick, add a drop or two more milk. If it's too thin add some more powdered sugar.
12. Spoon your frosting into a pastry bag fitted with a 1 M decorating tip and pipe it onto the back side of half your cookies. You can aford a generous amount of frosting here. The recipe makes plenty.
13. Top each frosted cookie with another cookie.
14. Once your Ganache has thickened up a bit spoon about 1 1/2 t onto the top of your cookie sandwich.
15. Spread the Ganache gently to the edges of the cookie top, allowing some of it to drizzle over the sides.
16. Pop them into the fridge to allow the Ganache to set up a bit more. Serve and enjoy! Store leftovers in the fridge.