Shortbread cookies with chocolate ganache

Ingredients

Cookies

200 grams (7.05 ounces) butter
80 grams (2.82 ounces) cream cheese
1 egg (~50 grams / 1.76 ounces)
130 grams (4.59 ounces) powdered sugar
285 grams (10.05 ounces) flour
1 teaspoon (5 grams / 0.18 ounces) baking powder
pinch of salt
almond flakes (as needed)

Filling

100 grams (3.53 ounces) dark chocolate
100 grams (3.53 ounces) 33% cream

Equipment

Mixing Bowls
Use a set of nesting mixing bowls for easy handling and space-saving.
Electric Mixer
An electric mixer will help to combine ingredients efficiently. A hand mixer works well too!
Sifter
Ensure your flour and baking powder are well-aerated by using a sifter.
Piping Bag with Star Tip
A piping bag fitted with a star tip will give your cookies a beautiful, professional look.
Baking Sheets
Use non-stick baking sheets or line them with parchment paper for easy removal of cookies.
Cooling Rack
Allow your cookies to cool completely on a wire rack to avoid soggy bottoms.

Instructions

Step 1

Step 1: Prepare the ganache filling. Pour hot cream over the chopped dark chocolate. Mix it well and, if necessary, use a blender to achieve a smooth consistency. Cover it with plastic wrap and refrigerate for at least 4 hours. Once chilled, whip the ganache until it becomes fluffy. Refrigerating for an extended period allows the ganache to set properly and makes it easier to whip.

Step 2

Step 2: Beat the softened butter and cream cheese together with the powdered sugar and a pinch of salt until light and fluffy. Add the egg and continue beating until fully incorporated.

Step 3

Step 3: Sift together the flour and baking powder. Gradually add the dry mixture to the butter mixture, mixing until a homogeneous dough is formed. Avoid overmixing to ensure your cookies stay tender.

Step 4

Step 4: Transfer the dough into a piping bag fitted with a closed star tip. Pipe the dough onto a baking sheet lined with parchment paper or a silicone baking mat, forming your desired cookie shapes. Sprinkle with almond flakes.

Step 5

Step 5: Preheat your oven to 356°F (180°C). Bake the cookies for 12-15 minutes, until they are lightly golden. Let the cookies cool completely on a wire rack. A preheated oven ensures even baking and helps your cookies retain their shape.

Step 6

Step 6: Once the cookies are cool, spread the whipped ganache on half of the cookies. Top with the remaining cookies to form sandwich cookies. If you prefer, you can use thick jam instead of ganache - or leave them unfilled for a simpler treat.

Servings

When it comes to serving these delightful cookies, the possibilities are endless! Imagine a cozy afternoon tea party with a beautifully arranged platter of these treats, garnished with fresh berries and a sprig of mint. Pair them with a hot cup of Earl Grey or a refreshing iced tea for the perfect complement. For a more indulgent twist, add a scoop of vanilla ice cream between two cookies to create an irresistible sandwich. These cookies also make a stunning addition to any dessert table, elegantly stacked on a tiered stand, perfect for showers or holiday gatherings. Feeling a bit more casual? Pack these cookies in a rustic basket for a picnic outing. They’ll be the star of your alfresco spread, bringing smiles with each delicious bite. Whatever the occasion, these filled cookies are sure to enhance your culinary repertoire and bring joy to those you share them with.

Variations

For a gluten-free variation, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or add a teaspoon to ensure proper texture. To make these cookies vegan, replace the butter and cream cheese with plant-based alternatives – there are plenty such as vegan butter and cream cheese made from cashews or coconut. Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the egg. Finally, for the ganache filling, use dairy-free dark chocolate and coconut cream instead of heavy cream. These simple substitutions will allow everyone to enjoy these delectable cookies without sacrificing flavor!

Faq

Why did my cookies spread too much during baking?
Ensure your dough is properly chilled before baking. You might also check that your baking sheet is cool and not warm from the oven.
How can I tell when my cookies are done?
The cookies should be lightly golden around the edges but still soft if touched in the center. They will firm up as they cool.
Why is my ganache not smooth?
Make sure the chocolate is finely chopped before adding the hot cream. If necessary, use a blender to achieve a smooth consistency.
Can I use regular granulated sugar instead of powdered sugar?
Powdered sugar helps achieve a finer texture in the cookies, so it's best to stick to the recipe or blend granulated sugar into powder.
How can I make sure my piping looks professional?
Practice on a piece of parchment paper first before piping on your baking sheet. Consistent pressure is key to even shapes.
Can I add different flavors to the ganache?
Absolutely! Try adding a teaspoon of vanilla extract, a pinch of sea salt for contrast, or even some finely ground coffee for a mocha twist.