Snowflake Sandwich Cookeis

Preparation

For the ganache filling:
In a bain-marie or in the microwave, gently heat the cream and chocolate together; stirring until completely smooth and combined (I did this in the microwave). Cover and refrigerate for 30 minutes (or prepare the ganache several hours in advance and let it sit at room temperature until it reaches the right consistency).

For the cookie dough:
In the bowl of a stand mixer fitted with the blade attachment, beat the butter on medium-high speed for 30 seconds. Add sugar, baking powder and salt. Beat until well blended, scraping bowl as needed. Add egg and vanilla, beat to combine. Add flour until incorporated.

Divide the dough into two portions, adding sifted cocoa powder to one portion. Wrap each serving in plastic wrap and refrigerate for 1-3 hours.

Preheat the oven to 375ºF. Roll out each portion of dough to 1/8 inch thickness on a lightly floured surface. Cut out desired shapes with floured cookie cutters, leaving bottom halves solid (use chocolate dough for sandwich cookie tops). Place the cutouts 2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 8 minutes or until edges are set (smaller cuts cook for 5-6 minutes). Transfer cookies to wire racks and let cool completely.

To assemble the cookies, drop about 1 teaspoon of ganache filling in the center of each cookie and make a sandwich by adding a decorative cookie. Sprinkle with powdered sugar if desired. To store, place unfilled cookies in an airtight container, separating the layers with waxed paper, at room temperature for 3 days or frozen for up to 3 months. Thaw and top with ganache just before serving.

Recipe adapted from Better Homes and Gardens.