Peppermint-Chocolate Sandwich Cookies

Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions:
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Prep Time: 20 min.

Inactive Prep Time: 2 hours 25 min.

Cook Time: 10 min.

Level: Intermediate

Serves: 12 sandwich cookies

Giada De Laurentiis - The Food Network

Florentines

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

Ingredients
1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Prep Time: 30 min.
Inactive Prep Time: 45 min.
Cook Time: 20 min.
Level: Intermediate
Serves: 5 dozen 3" Florentines, or 2 1/2 dozen 6" Florentines

The Food Network