Prep time
Cook time
Total time
 
Serves: 15
Ingredients
For the Cookies:
  • 1 cup butter, softened
  • scant ¾ cup superfine sugar
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • 2½ cups flour
  • 3½ ounces Andes mints, finely chopped
  • salt
  • powdered sugar, for dusting
For the Ganache:
  • 2 tablespoons heavy cream
  • 3½ ounces white chocolate
Method
For the Cookies:
  1. Mix butter and sugar with a wooden spoon, the beat in the egg yolk and extract. Sift together the flour and a pinch of salt and add to the sugar mixture. Add in chocolate bits, and stir to combine. Wrap dough in plastic and chill for 30 minutes.
  2. After your dough is chilled, roll it out and, using a cookie-cutter or glass, cut out your shapes.
  3. Bake at 375 for 10 to 15 minutes. Let cool completely on a wire rack.
For the Ganache:
  1. In a saucepan over low heat, melt cream and chocolate. Stir occasionally, until smooth. Remove pan from heat and let cool, then chill in the refridgerator until the mixtures reaches a spreadable consistency.
  2. Spread ganace over half of the cookies and top with another cookie. Dust with powdered sugar.
Notes
recipe from 1 Dough, 100 Cookies
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/mint-cookies-with-white-chocolate-ganache/