These are crispy shortbread cookies with 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. 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 always 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.
GANACHE SANDWICH COOKIES
Cookies:
1-7/8 cups flour
1 tsp baking powder
3/4 cup soft butter
1/2 cup sugar
1 Tbsp pure vanilla
1 egg
Ganache:
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.
