Chocolate Mint Meltaways

By Hklbrries

This recipe made its way into the Junior League cookbook after receiving the highest scores in its tasting sessions. These little nuggets are made with a cookie press and are an impressive gift cookie.

Ingredients

• Dough:
• 1 cup butter, softened (no substitutes)
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup plus 2 tbsp confectioners' sugar
• 2 cups all-purpose flour
• White Chocolate Layer:
• 1/4 cup plus 2 tbsp heavy or whipping cream
• 2 tbsp unsalted butter (no substitutes)
• 9 ounces white chocolate squares, chopped
• 1/4 tsp peppermint extract
• Dark Chocolate Coating:
• 9 ounces semisweet or bittersweet chocolate squares, chopped
• 1 tbsp vegetable shortening
• Decorative Icing
• Red dot candies, optional

Details

Servings 4

Preparation

Step 1

Heat oven to 350 F. Line 2 large cookie sheets with parchment paper. Beat butter and extracts in a large mixer bowl on medium-high speed until creamy, 2 minutes. At low speed, beat in sugar until smooth. Beat in flour until just combined.

Spoon dough into a cookie press fitted with desired stencil. Press cookies onto prepared sheets 1 inch apart. Bake until edges are golden, 15 to 17 minutes. Cool cookies on sheets, 10 minutes. Transfer to wire racks and cool completely.

Make White Chocolate Layer: Bring creamand butter to a simmer over medium heat. Add chocolate and stir until smooth. Stir in extract. Transfer to a bowl. Refrigerate until firm, 30 minutes. Fill a measuring teaspoon with chocolate and spread on flat side of each cookie. Arrange cookies chocolate side up on a foil-lined cookie sheet. Refrigerate until chocolate is firm, 30 minutes.

Make Dark Chocolate Coating: Microwave chocolate and shortening on HIGH 2 minutes, until smooth. Fill a measuring teaspoon with coating and spread on top of white chocolate. Arrange cookies chocolate side down on cookie sheet. Chill until dark chocolate sets, 30 minutes. Decorate as desired.