SHORTBREAD COOKIES WITH CHOCOLATE GANACHE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Cuisine: American
Serves: 24-28 cookies
Ingredients
  • Cookies:
  • ¾ lbs. (3 sticks) unsalted butter at room temperature
  • 1 cup of sugar
  • some raw sugar (optional)
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • ¼ teaspoon salt
  • Chocolate Ganache:
  • 8 oz. good dark chocolate
  • ½ cup heavy cream
Instructions
  1. In the bowl of an electric mixer, mix together the butter and sugar with a paddle attachment. You can also use hand mixer if you don't have an electric mixer.
  2. Once they are combined, add vanilla, beat again until combined.
  3. In a bowl, sift together the flour and salt. Add them to the mixing bowl. Mix on low speed until the dough starts to come together.
  4. Dump the dough onto a clean surface dusted with flour. Shape it into a flat disk. Wrap in plastic and chill in the fridge for 30 minutes.
  5. Preheat the oven to 350 degrees.
  6. Roll the dough ½ inch thick and cut with a cookie cutter. Whatever shape you like. Place them on the baking sheet lined with Silpat or parchment paper. Sprinkle with some raw sugar (optional).
  7. Bake for 20-25 minutes, until the edges begin to brown. Allow to cool at room temperature.
  8. Next, make chocolate ganache. Break or chop good quality dark chocolate into small pieces. Heat the cream in a small sauce pan over medium heat. Bring just to a simmer, watch very carefully. It's ready when you see the bubbles form around the outside of the cream. Pour over the chocolate, let it sit for 2 minutes and mix until smooth. Allow it to cool slightly before dipping the cookies in.
  9. Dip half of each cookie in the chocolate ganache. Chill them in the fridge for a few minutes to let the chocolate set. Serve with some tea or coffee.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/shortbread-cookies/