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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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!