This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo
These cookies are outrageously delicious and available all year long
Makes three to four dozen
Cookies
1 cup (2 sticks) butter, softened
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 cup plus
2 tablespoons confectioners' sugar
2 cups flour
White Chocolate Ganache
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons (1/4 stick) unsalted butter
9 ounces imported white chocolate, chopped
1/4 teaspoon peppermint extract
Chocolate Coating
9 (1-ounce) squares bittersweet or semisweet chocolate, chopped
1 tablespoon shortening
For the cookies, cream the butter, vanilla and peppermint extract in a mixing bowl until light. Beat in the confectioners' sugar. Beat in half of the flour. Stir in the remaining flour. Spoon into a pastry bag fitted with a large rosette tip or a sealable plastic bag with a 1-inch opening snipped off 1 corner. Squeeze into 2-inch logs on buttered heavy cookie sheets. Bake at 350 degrees F for 12 minutes or until the edges are golden brown. Remove to paper towels to cool.
For the ganache, bring the cream and butter to a simmer in a small heavy saucepan over low heat. Add the chocolate and stir until smooth. Stir in the peppermint extract. Chill for 30 minutes or until just firm enough to spread, stirring occasionally. Spread 1 teaspoon of ganache on the flat bottom side of each cookie. Place the cookies ganache side up on foil-lined cookie sheets. Chill for 30 minutes or until the ganache is firm.
For the coating, melt the chocolate and shortening in the top of a double boiler over simmering water, stirring occasionally until smooth. Remove from the heat. Spread 1 teaspoon of the coating on top of the ganache. Place chocolate side up on the foil-lined cookie sheet Repeat with the remaining cookies. Chill for 30 minutes or until the chocolate sets.
Note: These can be made up to 2 weeks ahead. Store in single layers in an airtight container in the refrigerator. Let stand at room temperature for 10 minutes before serving.
