Chocolate Mint Sandwiches

I made some delicious chocolate mint sandwiches that I found in my Martha Stewart cookie book. I’ve decided, this is my last chocolate cookies for a little bit. I need to try something new. Although, everyone loves chocolate! My sister is picking the next batch of cookies I am making. You will just have to wait to find out what they are! Okay, on with the cookies!

Ingredients:

For Cookies:

• 1 cup unsweetened cocoa powder
• 1/2 cup plus 2 tablespoons flour
• 1/2 cup(1 stick) butter
• 1/2 cup sugar
• 1 large egg
• confectioners sugar for work space

For Ganache:

• 1/4 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped
• 3/4 teaspoon pure peppermint extract

For Glaze:

• 6 ounces semisweet chocolate

Directions:

1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and shape each half into a disc; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to work surface lightly dusted with confectioners sugar. Roll out dough to 1/8 inch thick. Cut out cookies using 2 inch round cookie cutter, space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boal in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly, until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of one cookie; sandwich with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich onto melted chocolate to coat, gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.