Shortbread Sandwich Cookies with Chocolate Ganache Filling
5 from 4 votes
Tender shortbread cookies filled with chocolate ganache
Servings 15Sandwich Cookies
Prep Time 25 minutesmins
Cook Time 5 minutesmins
Chilling Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Equipment
2" round or fluted cookie cutter
Ingredients
For the Chocolate Ganache:
8oz.Semi-sweet chocolate
5oz.Heavy whipping cream
For the Shortbread Cookies:
1 1/4cupsAll-purpose flour
1/4tspBaking Powder
1/4tspBaking Soda
1/2tspCream of Tartar
1/4tsp Salt
6tbspUnsalted Butter, softened
1/2cupsSugar
1Egg, at room temperature
2tspVanilla Extract
1tspAlmond Extract
Instructions
For the Chocolate Ganache:
In a small sauce pan heat the cream over medium heat. Once warm pour over the semi sweet chocolate and stir until the chocolate is completely melted and the mixture is smooth. Chill until the mixture thickens. If you want to pipe the ganache between the cookies, transfer to a piping bag.
For the Shortbread Cookies:
In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla extract, almond extract, and the egg. Scrape down the sides.
Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Transfer to the fridge and chill for at least an hour, or overnight if needed.
After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 5-10 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a well floured surface and roll out to about 1/2" thick. It may help to work the dough in two batches.
Use a small 2" round or fluted cookie cutter to cut rounds. Transfer to the prepared baking sheets, and bake for 5-6 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool for 3-4 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough. Once all of the cookies are baked, allow to cool completely on a cooling rack before frosting.
Take the cooled shortbread cookies and pipe or spread on the chocolate ganache filling, sandwiching together. Any remaining ganache can be stored in the fridge for up to a week.