Makes approximately 18 large (3½-inch) shamrock cookies. These are baked at a low temperature so they don't brown, but get baked through for a nice crunch. If you prefer, you can use a total of ⅔ cup cream and skip the alcohol!
Ingredients
GANACHE:
8 ounces dark chocolate (chips are okay)
⅓ cup heavy whipping cream
⅓ cup whiskey (I used Jameson) You may skip the alcohol and substitute cream if desired.
........
COOKIES:
1 cup butter, room temperature
1 cup powdered sugar
1 egg
1 teaspoon peppermint extract
green food coloring
½ cup cornstarch
½ teaspoon salt
2 cups all-purpose flour
6 ounces dark chocolate (chips are okay)
Instructions
GANACHE: In a small saucepan on the lowest temperature, melt the chocolate, stirring often. Heat the cream until it's hot but not boiling, and add to the chocolate. Stir until combined. Remove from heat and gradually add the whiskey, stirring constantly until smooth. Cover lightly with a paper towel and set aside, stirring now and then, until the mixture is thick enough for piping. (This might take 2-3 hours, depending on the temperature of the room.) The ganache should resemble thick buttercream icing. Scoop up a spoon to test it; it shouldn't fall off the spoon when turned upside down.
Spoon into a pastry bag fitted with a rose tip. Put a little icing on a rose nail (or I've used a flat meat thermometer in a pinch) and put a small piece of waxed paper or parchment on the nail. Pipe the rose just as you would with icing. (If the ganache gets too soft, allow it to cool off BRIEFLY in the fridge.) There are lots of tutorials on the Internet if you have never done this. Don't make the roses too big! Leave the paper under each rose and place them on a baking sheet. Refrigerate or freeze.
COOKIES:
Heat oven to 325 F. Line two baking sheets with parchment.
In a large bowl (a stand mixer is recommended) beat the butter until creamy.
Add the powdered sugar and beat well.
Add the egg, peppermint extract, and food coloring (make it a little darker than you want because it will lighten when the flour is added) and beat until completely mixed.
Add cornstarch, salt, and flour. This is a stiff dough - you will want to use a dough hook if you have one, or be prepared to finish stirring by hand.
Roll dough out between lightly dusted sheets of parchment. It should be fairly thick - between ¼-inch and ⅓-inch. Cut with a shamrock cookie cutter and place on prepared baking sheets. With your thumb, press in the center of each cookie.
Bake for approximately 15-17 minutes, or until just the bottoms are lightly browned. Remove from oven and press the centers again, using your thumb (or a rounded measuring spoon, tart tamper, or the handle of your rolling pin) to redefine the well in the middle of the cookie. Move to a rack to cool completely.
Melt the 6 ounces of chocolate, either in a pan at lowest heat or in a bowl in the microwave at 15-second intervals. Stir well and, using a pastry brush, brush the bottom of each cookie and place chocolate-side-down on parchment, pressing gently to distribute the chocolate evenly. Refrigerate to quickly set the chocolate.
Place a dab of chocolate in each cavity and add a rose, pressing gently to secure it.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6476