A Kiss for the New Year

 

Okay, so I know I’ve done a lot of cookies recently, but one of the very generous gifts I received over the holidays was The Golden Book Of Chocolate(can you say, “woohoo?” 🙂 ). So my man and I had a lot of fun going through picking out all the recipes we plan to make this year. It’s actually got a great selection, even for someone as picky as I am, so we will be dipping into the great big book several times this year.

I honestly don’t know why we were so fascinated by these cookies and chose to make them first. Maybe it was the mint. Or the several layers of chocolatey goodness. Whatever it was, they didn’t come out quite like the picture in the book, and we will have to work on them a bit to make them come out as pretty, but they were definitely a great start to the new year.

Minty Chocolate Kisses
Slightly Adapted from: The Great Book of Chocolate

1 cup flour
2 tbl cocoa powder
1/8 tsp salt
1/2 cup butter, softened
1/4 cup sugar
1 tsp mint extract
1 egg

filling
1/2 cup heavy cream
8 oz white chocolate
1 tsp mint extract
Food coloring, if desired

glaze
5 oz chocolate
1/3 cup butter

Mix flour, cocoa and salt in a medium bowl.

Beat butter and sugar in a large bowl until creamy, then add the mint extract and egg beating until blended. With a mixer, gradually beat in dry ingredients. Press dough into a disk wrap and chill 30 minutes.

Preheat oven 350F. Roll out dough on floured surface to 1/8 inch thick. Cut out cookie cutters*. Place cookies 1 inch apart. Bake until golden at edges 6-8 minutes. Cool on cookie sheets for 5 minutes then transfer to cooling rack.


 
Bring cream to a boil, remove from heat and stir in white chocolate until completely melted. Add mint extract and food coloring, if desired.**

Cool until firm but not set, approximately 30 minutes. Pair cookies to match as closely as possible and fill.

Melt chocolate and butter in a double boiler. Spread on top of cooled cookies. Drizzle with additional mint filling. Chill until set 30 minutes. Enjoy 🙂

These things are incredible. Definitely the kind of thing you’d want to make a double batch, because even as thin and as tiny as we made them, it just wasn’t enough. Maybe next time we’ll double the size of the cookies 🙂

* For this first attempt, the dough came out way too moist to roll, even freezing it for a few minutes first. If you would prefer to roll them out, add more flour until it’s nice and thick first. Otherwise, you can roll the dough into balls and press until thin disks before baking.
** We didn’t allow the filling to cool for nearly long enough so it was a rather fun, goopy mess. It didn’t look nearly as nice as it should have, but it was darn tasty.

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