---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mint Melt-Aways
  Categories: Cookies
       Yield: 36 servings
  
            Cookies:
       1 c  Butter, unsalted; room temp
       2 ts Vanilla extract
     1/2 ts Peppermint extract
            = naturaly flavored
     1/2 c  Powdered sugar, plus 2 t.
       2 c  Flour, all-purpose
            Ganache:
     1/4 c  Whipping cream, plus 2 t.
       2 tb Butter, unsalted
       9 oz White chocolate; chopped
     1/4 ts Peppermint extract
            Coating:
       9 oz Bittersweet chocolate
            Or semisweet
       1 tb Vegetable shortening
  
   Recipe by: Bon Appetit, Dec. 1990
      Cookies:Preheat oven to 350.  Butter 2 large heavy baking sheets. Using
   mixer, cream butter, sugar and extracts until light. Beat in half of the
   flour.  Stir in remaining flour. Spoon half of dough into a pastry bag
   fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals
   with solid centers or press into desired shape, spacing cookies 1/2 "
   apart. Repeat with remaing dough. Bake until golden brown on edges, about
   12 minutes.
    Transfer to paper towels and cool.
   
      Ganache:Bring cream and butter to simmer in heavy small saucepan. Add
   chocolate and stir until smooth.  Mix in extract. Refrigerate just until
   firm enough to spread, stirring occaisionally, about 30 minutes.
      Line 2 cookie sheets with foil or parchment paper. Using a small spatula
   spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache
   side up on cookie sheets. Refrigerate until firm.
      Coating: Melt chocolate and shortning together over double boiler until
   smooth.  Remove from water. Grasping cookie by the edges, dip bottom of
   cookie into chocolate, place on cookie sheet chocolate side down. Repeat
   with remaining cookies. Chill until chocolate sets.
  
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