Chocolate Shortbread: In a bowl, sift or
whisk together the flour, cocoa powder, and salt.
In the bowl of your electric mixer (or with a hand mixer),
beat the butter and sugar
until smooth (about 2 - 3 minutes). Beat in the vanilla extract. Add
the flour mixture to the butter and sugar mixture and beat just until a dough
Divide the dough in half. Place each half of dough
on a 14 inch (35 cm) length of parchment or wax paper. Smooth and shape the
dough into an evenly shaped rectangle that is about 10 - 12 inches (25 cm) long and 2
inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax
paper, twists the ends of the paper to seal the logs, and place in the
refrigerator to chill for at least two hours, or up to three days. (The logs can
also be frozen for about two months. If freezing, it is best to defrost the logs
in the refrigerator overnight before slicing and baking.)
Preheat oven to 325 degrees F (160 degrees C) with the rack in
the center of the oven. Line two baking sheets with parchment paper.
Using a thin
bladed knife, slice the logs into 1/4 to 1/2 inch (.5 to 1 cm) thick cookies.
Place the cookies on the prepared baking sheets, spacing about 2
inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are
dry and firm to the touch. Remove from oven and cool completely on a wire
Chocolate Mint Ganache: Meanwhile, place the chopped chocolate in a small
bowl. Place the cream in a small saucepan over medium heat and bring just to a
boil. Immediately pour the boiling cream over the chocolate. Let the chocolate
sit for a few minutes then stir to combine. Stir in the peppermint extract. Set
aside to let the ganache completely cool and become thick enough to spread,
about 30 minutes.
Assemble Cookies: Take one chocolate shortbread and spread a small
tablespoon of the ganache on the flat side of the cookie. Top with a second
shortbread, flat side down, and press gently so the ganache spreads to the edges
of the sandwich cookie. Repeat with the remaining shortbread cookies.
Can be stored in a container at room temperature for several days.
Makes about 20 - 24 sandwich cookies.