This recipe will be new on my list of holiday cookies to make. They are that good.
Let's get right to the recipe. Here is what you will need.
Oh yea, in order to use all of the minty chocolate ganache, you will need double of what I used in the video. So, I am giving ingredient amounts for double of what I used.
1 cup or 2 sticks softened vegan butter
1 cup confectioner's sugar
2 vegan egg yolks (I used #BobsRedMill vegan egg replacer)
2 1/2 cups all purpose flour
4 tsp vanilla extract
optional extra confectioner's sugar for sprinkling on cookies when they are hot out of the oven.
10 ounce bag of vegan chocolate chips
1/4 cup plant milk
2 tsp peppermint extract
Preheat your oven to 375 degrees or 190 celcius.
In a large bowl, beat the butter, vegan egg yolk and confectioner's sugar until nice and fluffy.
Beat in the vanilla.
Gradually beat in the flour. Add a little at a time mixing thoroughly but be sure not to over mix.
Using a cookie scoop that measures a tablespoon, scoop some dough, roll into an oblong shape, split in half, roll into a ball and place on cookie or baking tray.
Cut a small piece of parchment (3x2 inches) and using a flat bottom glass, lay the parchment over the cookie and gently press the dough to about an 1/8 of an inch. This makes the cookies look smooth when baked looking really professional. Bake for 8 to 10 minutes just until the edges start to lightly brown.
When they are finished baking, remove from the oven immediately and transfer to some wax paper. Sprinkle lightly with confectioner's sugar and let cool. The hot cookie will absorb the sugar.
In a double broiler, melt 10 ounces of vegan chocolate chips. I used Meijer brand #TrueGoodness semi sweet organic chocolate chips. Remove from the heat and add the peppermint extract and plant milk. Stir to combine thoroughly.
Spread some of the minty ganache on the bottom of a cooled cookie and sandwich with another cookie. Taste and enjoy!!!!
Makes about 4 dozen sandwich cookies.