-
1
Cookies:
-
2
Preheat oven to 350F (180C).
-
3
Butter 2 large heavy baking sheets.
-
4
Using mixer, cream butter, sugar and extracts until light.
-
5
Beat in half of the flour.
-
6
Stir in remaining flour.
-
7
Spoon half of dough into a pastry bag fitted with #4 star tip, or cookie press.
-
8
Either pipe 2 1/2 inch ovals with solid centers or press into desired shape, spacing cookies 1/2 inches apart.
-
9
Repeat with remaining dough.
-
10
Bake until golden brown on edges, about 12 minutes.
-
11
Transfer to paper towels and cool.
-
12
Ganache:
-
13
Bring cream and butter to simmer in heavy small saucepan.
-
14
Add chocolate and stir until smooth.
-
15
Mix in extract.
-
16
Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
-
17
Line 2 cookie sheets with foil or parchment paper.
-
18
Using a small spatula spread 1 teaspooon of ganache over flat side of cookie.
-
19
Arrange ganache side up on cookie sheets.
-
20
Refrigerate until firm.
-
21
Coating:
-
22
Melt chocolate and shortning together over double boiler until smooth.
-
23
Remove from water.
-
24
Grasping cookie by the edges, dip bottom of cookie into chocolate, place on cookie sheet chocolate side down.
-
25
Repeat with remaining cookies.
-
26
Chill until chocolate sets.
