Chocolate Shortbread Cookies dipped in Ganache

Cookies, Desserts | August 25, 2015 | By

A chocolate lover’s delight! Scrumptious chocolate shortbread dipped in Ganache and sprinkled with Turbinado sugar! But make these your own, flavor the Ganache with your favorite extracts, like mint, almond or coconut. Sprinkle with your choice of topping, sliced almonds or pistachios are delicious! I love the crunchy texture of the Turbinado sugar.

Makes about 30 cookies


• 2 cups of flour, plus more for rolling the dough
• 1/2 cup of unsweetened cocoa powder
• 1/2 tsp of kosher salt
• 2 sticks of unsalted butter, at room temperature
• 1 cup of powdered sugar
• 1/2 tsp of vanilla extract
• Turbinado sugar (sugar in the raw) for sprinkling on finished cookies

Icing (Ganache)

• 1/2 cup of heavy cream
• 8 oz of semi-sweet chocolate chips

Preheat the oven to 350°

 In a medium bowl, whisk together the flour, cocoa, and salt.Using a mixer, beat the butter and powdered sugar on medium/high speed til fluffy, beat in the vanilla.Reduce speed to low and beat in the flour mixture just until combined. Turn out on a floured surface and shape into a ball.

Roll out to 1/4 inch thickness. With a floured, 2 inch round cutter, cut out the cookies and place on a parchment lined baking sheet.

Save the scraps, roll again and cut out more cookies. Bake for 20 minutes, turning the pan around halfway through.
Cool a few minutes and transfer to a wire rack to cool completely.
To make the ganache, place the chocolate chips in a double boiler or 2 saucepans, over medium/high heat. The top pan should not touch the water in the bottom pan. Pour in the cream and heat til melted, shiny and creamy, stirring often.
Dip the cookies in the Ganache, then sprinkle with the turbinado sugar.

Place the cookies on a clean cookie sheet and freeze for 20 minutes or so until set. Ready to eat!






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