Ingredients
Cookies:
1/2 c granulated sugar
1/2 c powdered sugar
1/2 c butter
1/2 c vegetable oil
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp table salt
1 tsp vanilla
2 1/4 c flour
1 egg
3/4 c macadamia nuts, chopped
fudgy peppermint white chocolate ganache:
1/2 c heavy cream
1/4 c light corn syrup
1/2 c crushed peppermint candies, divided
pinch salt
6 oz white chocolate, chopped
Preparation
Preheat oven to 350. Using an electric mixer, beat sugars, oils and vanilla till light and fluffy, about 3 minutes. add egg, mixing thoroughly. After whisking together salt, cream of tartar, soda, and flour, add slowly to wet mixture. Do not overmix. Blend in chopped nuts. Make small, 1 inch dough balls, roll in sugar and place on parchment covered baking pans. Flatten the balls slightly with your fingers or the bottom of a glass. Bake 12-14 min, or until lightly browned. Remove to rack and cool thoroughly. For the filling, heat cream, corn syrup, 1/3 c crushed candies and salt over medium heat until bubbling and candies dissolved. Add chocolate and continue to cook x5 minutes. Cool to warm (mixture will thicken and become fudgy), then dip the bottom of one cookie in ganache and top with another cookie to make a sandwich. When set, stripe the tops of the cookies with warm ganache, drizzling from a spoon or using a squeeze bottle. Sprinkle tops with reserved crushed candies.
