Lunch: The Black Sabbath

Recipe by Mindy Segal A tablespoon of me is heavy metal," says Mindy Segal. "I will always have a place in my heart for the jazzy, rocky roar of early Black Sabbath, the inspiration for this cookie. Its key ingredient is bitter, intense black cocoa, the

Ingredients

1 1/2 c. unsalted butter, at room temperature
2 tbsp. unsalted butter, at room temperature
1 1/4 c. confectioners’ sugar, sifted
2 extra-large egg yolks, at room temperature
2 tsp. pure vanilla extract
2 1/4 c. unbleached all-purpose flour
1 c. black cocoa powder, sifted
1 tsp. kosher salt
1 tsp. sea salt flakes

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture until it is aerated and looks like frosting, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
Put the yolks in a small cup or bowl and add the vanilla. In a bowl, whisk together the flour, cocoa, and salts.
On medium speed, add the yolks, one at a time, and mix briefly until the batter resembles cottage cheese, approximately 5 seconds for each yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.
Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 1 minute. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand. Stretch two sheets of plastic wrap on a work surface. Divide the dough in half and place each half on a piece of the plastic wrap. Pat each half into a rectangle, wrap tightly, and refrigerate until chilled throughout, at least 2 hours or preferably overnight.
Let the dough halves sit at room temperature until the dough has warmed up some but is still cool to the touch, 15 to 20 minutes.
Put a sheet of parchment paper the same dimensions as a half sheet (13 by 18-inch) pan on the work surface and dust lightly with flour. Put one dough half on top.
Using a rolling pin, roll the dough half into a rectangle approximately 11 by 13 inches and 1 ⁄4 inch thick or slightly under. If the edges become uneven, push a bench scraper against the dough to straighten out the sides. To keep the dough from sticking to the parchment paper, dust the top with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheets of parchment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll.
Ease the dough and parchment paper onto a half sheet pan. Repeat with the remaining dough half and stack it on top. Cover with a piece of parchment paper and refrigerate the layers until firm, at least 30 minutes.
Heat the oven to 350 degrees F. Line a couple of half sheet pans with parchment paper.
Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork. Using a 1 3 ⁄4- by 2 1 ⁄2-inch rectangular cutter, punch out the cookies. Alternatively, cut the cookies into rectangles. Reroll the dough trimmings, chill, and cut out more cookies.
Put the shortbread on the prepared sheet pans, evenly spacing up to 16 cookies per pan. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm and hold their shape when touched, 3 to 5 minutes more. Let the cookies cool completely on the sheet pans. Repeat with the remaining pan.
To frost the cookies: Blend the peppermints in a food processor until they form a fine powder. If there are still a few large chunks, sift the ground peppermints to remove the chunks (the pieces may clog up the pastry tip).
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5 to 10 seconds. Add the cream cheese and beat on medium speed to combine, 10 to 15 seconds. Add the sugar and beat until the butter mixture is aerated and pale in color, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the frosting together. Mix in the melted white chocolate, vanilla, and salt until incorporated, approximately 1 minute. Mix in the ground peppermints until evenly incorporated. The frosting will take on a pinkish hue.
Fit a pastry bag with the Ateco tip #804 and fill with the frosting. Make pairs of similar-size cookies. Turn half of the cookies over. Leaving a 1 ⁄8-inch border, pipe Ws onto the cookies, ensuring that the middle of the W is the same height as the ends. If continuing to Step #3, refrigerate the cookies until the brittle is ready.
To make the brittle: Line a half sheet pan with parchment paper. Pulse the peppermints in a food processor so you have a mix of medium and fine pieces. Pour into a bowl and fold in the white chocolate. Spread the mixture onto of the prepared pan in an even layer at least 1 ⁄4 inch thick. Bang the pan against a work surface to flatten. Refrigerate until firm, approximately 30 minutes.
Line two half sheet pans with parchment paper. Melt the finishing chocolates together and stir to combine. Dip half of each cookie into the chocolate, scrape off the excess, and place on the prepared pan. Break a piece of brittle with your hands and adhere it to the chocolate. Place on the prepared pans and refrigerate until the chocolate is firm.
The cookies can be refrigerated in an airtight container for up to 1 week.