Imprimer ma sélection
Preparation
In a large bowl, with an electric mixer beat together the butter, sugar, egg and vanilla until light and fluffy, about 2 minutes.
In another bowl, sift together the flour, cocoa, baking soda and espresso powder.
Stir dry ingredients into the egg mixture, mixing until well combined.
Using damp hands roll the dough into two logs about 2” (5 cm) in diameter.
Wrap in plastic wrap and chill for at least two hours.
Using a sharp knife slice each log into 30 rounds about ¼“ (6 mm) thick.
Place on parchment paper lined baking sheets and bake for 22 to 24 minutes, until cookies are firm to the touch.
Cool on the baking sheets for 10 minutes before removing.
In a small saucepan, heat the cream until just under a boil and pour over the chopped chocolate, stirring until smooth.
Stir in the softened butter.
Refrigerate ganache until cool and thickened, about 45 minutes.
Spoon a heaping tablespoonful of the chocolate ganache on the centre of the bottom of a cookie and spread to the edge.
Top with a second cookie, bottom side in, and press gently so that the ganache just peaks out over the edges.
Roll the edges of the cookie in Holiday sprinkles or crushed candy cane.