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1
Preheat oven to 350F.
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2
Butter 2 heavy large cookie sheets.
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3
Using electric mixer, cream butter and extracts in medium bowl until light.
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4
Beat in sugar.
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5
Beat in half of flour.
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6
Stir in remaining flour.
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7
Spoon half of dough into pastry bag fitted with no.
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8
4 star tip.
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9
Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart.
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10
Repeat with remaining dough.
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11
Bake until golden brown on edges, about 12 minutes.
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12
Transfer to paper towels and cool.
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13
Bring cream and butter to simmer in heavy small saucepan over low heat.
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14
Add chocolate and stir until smooth.
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15
Mix in extract.
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16
Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
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17
Line 2 cookie sheets with foil.
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18
Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie.
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19
Arrange ganache side up on prepared cookie sheet.
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20
Repeat with remaining cookies.
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21
Refrigerate until ganache is firm, about 30 minutes.
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22
Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth.
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23
Remove from over water.
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24
Dip 1 end of 1 cookie into bittersweet chocolate.
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25
Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate.
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26
Place cookie on same sheet, chocolate side down.
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27
Repeat with remaining cookies.
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28
Chill until chocolate sets, 30 minutes.
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29
Remove cookies from foil.
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30
(Can be prepared 2 weeks ahead.
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31
Refrigerate in single layers in airtight containers.
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32
Let stand 10 minutes at room temperature before serving.)
