Recipe - Chocolate Mint Nitecaps

12 ounce Chocolate; chopped
1 One half cup Heavy cream
Mint sprigs; chopped
coarsely
1 One half cup Cake flour*
4 tablespoon Cocoa
Three fourths tablespoon Baking powder
One fourth teaspoon Salt
One half cup Butter; softened
Three fourths cup Sugar
4 Eggs
1 teaspoon Vanilla

Ganache Heat the heavy cream to almost boiling. Add chopped mint to flavor.
Pour over chopped chocolate pieces to melt. Spread on a sheet pan and
refrigerate to cool.

Cocoa Cookies Sift together flour, cocoa, baking powder and salt. Set
aside.

Cream together butter and sugar. Beat on high for one minute. Lower to
medium speed and add eggs, one at a time, blending well before each
addition. Add vanilla. Slowly add the sifted dry ingredients.

Drop by teaspoonsful on an ungreased cookie sheet.

Bake in a 300* oven for 6 8 minutes. Cool on a wire rack.

Put ganache in a pastry bag and pipe about 1 tablespoonful on one cookie
top with a second cookie. Pipe about One fourth teaspoon of ganache on the top of
the cookie.

NOTES : If cake flour is not available substitute by using: 1 cup minus 2
tablespoons of all purpose flour per 1 cup of cake flour.
Recipe by: Marcel Desaulniers on Baking with Julia Child 11/15/97

Posted to TNT Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Nov 24, 1997