Step 1
Line a large baking sheet with parchment paper. Set aside.
Step 2
In a bowl, whisk together the cake flour and salt until no lumps remain.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar on medium speed until pale in colour; 2 minutes.
Step 4
Add in the egg yolk, pure vanilla extract, and peppermint extract. Blend until fully incorporated into the butter mixture.
Step 5
Add in half of the dry ingredients. Mix on low speed until just combined. Repeat with the remaining dry ingredients. Mix on low speed until dough is no longer crumbly and holds together; do not overmix.
Step 6
Using a 1 tbsp measuring spoon, scoop 1-inch balls (or around 15 grams) onto the prepared baking sheet. Roll each ball in the palm of your hand until smooth and roughly spherical. Space cookies about 2 inches apart on the baking sheet. With the handle of a wooden spoon dipped into a small dish of water (this prevents the handle from sticking to the dough), make an indentation into each ball (about ½-inch deep and wide).
Step 7
Place baking sheet into the fridge to chill; at least 30 minutes. Preheat the oven to 375°F (191°C).
Step 8
Place the chilled cookies into the preheated oven. Bake for 10 to 12 minutes or until bottoms and edges are golden in colour. Tops should still be relatively pale.
Step 9
Allow to slightly cool on the pan before transferring to a wire cooling rack to cool completely.
Step 1
Place the finely chopped white chocolate into a heatproof bowl. In a small pot, over medium heat, bring heavy cream and salt just to a simmer. Remove from heat and stir in the peppermint extract, and vanilla extract.
Step 2
Add in half of the cream to the white chocolate. Let sit for 2 minutes to melt the chocolate. With a rubber spatula, slowly stir the cream from the centre out until smooth. Gradually add and stir in the rest of the heavy cream into the white chocolate mixture. (See Chef’s Tips if white chocolate does not fully melt.)
Step 3
Add in the butter pieces. Stir until fully incorporated and mixture is glossy. Stir until ganache is slightly cooled. Place a piece of plastic wrap or parchment onto the surface of the ganache. Place into the fridge to chill completely and mixture has thickened; 30 minutes.
Step 4
Whisk the cooled ganache filling until mixture is smooth, and a pale, creamy white colour. Transfer the peppermint ganache into a piping bag fitted with a small round tip. Pipe a small amount of the filling into the indentations of the completely cooled cookies. Sprinkle ganache with crushed candy canes, if desired. Let ganache cool completely to set.
Cookies can be kept in an airtight container in the refrigerator for up to a week.
*If using peppermint oil instead of extract, use only ¼ tsp (2 ml) in the recipe.
*Ensure ingredients are at room temperature before proceeding with the recipe.
*If dough is too soft to roll into balls, place into the fridge to chill and firm up before rolling.
*If indents have “filled” in after baking, gently press the handle of the wooden spoon into the still-warm cookie.
*If white chocolate hasn’t fully melted, place the heatproof bowl over a pot of just simmering water; the bottom of the bowl should not be touching the surface of the water. Stir until white chocolate is completely melted.
*Any leftover peppermint ganache can be made into truffles. Chill the ganache completely, scoop and roll into balls, roll truffles in crushed candy canes, dip or drizzle truffles in melted white or dark chocolate.
*Cookies can be frozen unbaked. Instead of placing the formed and indented cookies into the fridge to chill, place into the freezer until frozen. Place frozen cookies into an airtight container lined with parchment paper or into freezer bags; 3 months.
*Baked and completely cooled and filled (or unfilled) cookies can also be placed into an airtight container lined with parchment paper or freezer bags for up to 3 months. Thaw overnight in the fridge. If unfilled, fill and allow to set before serving.
