Shortbread Thumbprints with Bittersweet Ganache


Shortbread Thumbprints with Bittersweet Ganache
Yield: Makes 56 cookies
Prep 40 mins Bake 8 mins to 10 mins
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Shortbread Thumbprints with Bittersweet Ganache
Ingredients
  • 1  cup  unsalted butter, softened
  • 1/2  cup  granulated sugar
  • 2  teaspoons  vanilla extract
  • 1/4  cup  half-and-half
  • 2 1/2  cups  all-purpose flour
  • 1/2  cup  coarse sugar (optional)
  • 3/4  cup  whipping cream
  • 10  ounce package  Ghiradelli® 60% Caco Bittersweet Chocolate Baking Chips
Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add the 1/2 cup granulated sugar and the vanilla; beat until smooth. Beat in half-and-half until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.

2. On a lightly floured surface, pat dough into an 8x7-inch rectangle. Cut into 1-inch squares and shape each square into a 1-inch ball. If desired, roll balls in coarse sugar. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, make an indentation in the center of each ball. Bake for 8 to 10 minutes or until edges are lightly browned. (If an indentation puffs up during baking, re-press with the end of a wooden spoon.) Transfer to a wire rack; cool.

3. Meanwhile, for ganache filling, in a medium saucepan, bring the whipping cream just to a boil over medium-high heat. Remove from heat. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Spoon about 1/2 to 1 teaspoon of the filling in the center of each cookie.*

4. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

From the Test Kitchen*To use remaining ganache:
  • Any remaining ganache can be covered and stored in refrigerator for up to 3 days. To use, place in a microwave-safe bowl and cook on medium power (50 percent) for 30 to 60 seconds. Remove and stir. Use as a topping for ice cream or pound cake, or as a dip for cookies.
Nutrition Facts (Shortbread Thumbprints with Bittersweet Ganache)
  • cal. (kcal) 133,
  • Fat, total (g) 10,
  • chol. (mg) 24,
  • sat. fat (g) 6,
  • carb. (g) 11,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 1,
  • vit. A (IU) 266,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 13,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 4,
  • Potassium (mg) 16,
  • calcium (mg) 9,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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