Click on the Cookbook for the Recipes



These are crispy shortbread cookies with a rich ganache. Sometimes I wonder how long I can keep this up. I think I must have made every chocolaty cookie under the sun that Liv is willing to munch on and then I find one more or concoct another. There are numerous criteria to adhere to; it cannot be just any chocolaty cookie. I either make a fraction of a batch; yes you can divide an egg, or sock the leftovers away in the freezer for the other sweet toothed nut in my life. The assortment of stuff I can conjure up in a short notice when I don’t bake for a week can be quite interesting. I myself was never a cookie fan. If I think of sweets I think of dessert or cake. When I feel down I bake a cake. As I spread the icing I feel strangely happy inside. I can hardly wait to slice into it; it’s a magic moment. I could not have been a baker, watching my cakes fly out the door without ever having the chance to admire the insides. So here is one more cookie. I had one, it was nice.

1-7/8 cups flour
1 tsp baking powder
3/4 cup soft butter
1/2 cup sugar
1 Tbsp pure vanilla
1 egg

2 squares [8oz] of pure semi-sweet chocolate, chopped
1/4 cup heavy whipping cream 

  • Whisk together the flour and baking powder in a large bowl.
  • Add the butter and rub into the flour dispersing it.
  • Add the sugar, vanilla and the egg and kneed to combine.
  • Wrap and place in the fridge for half an hour to chill.
  • Meanwhile make the ganache.
  • Partially melt the chocolate and stir to truly melt it.
  • Stir in the cold whipping cream and set it aside.
  • Line two baking sheets with parchment paper.
  • Preheat the oven to 350F.
  • Place the chilled dough on a floured surface and roll it out to 3/8th of an inch thickness.
  • With the smallest cookie cutter cut rounds and place them on parchment lined cookie sheets.
  • Bake in the preheated oven for 8-10 minutes. Do not let them brown.
  • Let the cookies cool down completely.
  • Lay a clean sheet of parchment paper and set out the cookies in pairs.
  • Spread one cookie with the ganache and stick its pair on top.
  • Set the sandwiched cookies on a tray not touching.
  • I used a clean slightly damp kitchen towel to wipe my fingers between handling the cookies.
  • Let the cookies rest for a couple of hours before serving.



My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive