Ingredients 1 cup unsalted butter, (2 sticks) at room temperature 3/4 cup plus 2 tablespoons sugar Egg 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups flour Flour for rolling
Instructions 1. In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld mixer), cream the butter until soft. Add the sugar and beat for about 1 minute, or until the mixture is fluffy, scraping down the sides of the bowl. Beat in the egg, vanilla, and salt. 2. With the mixer set on its lowest speed, beat in the flour, scraping down the sides of the bowl, until the dough starts to clump together. Gather the dough into a ball, divide into thirds, and flatten into disks. Wrap each in plastic and refrigerate for at least 1 hour. 3. Set the oven at 350 degrees. Position a rack in the middle of the oven. Line a large cookie sheet with parchment paper. 4. On a floured surface, place one disk of dough. Sprinkle with flour and roll it out ¼-inch thick. Using a round 2- to 2¼-inch cookie cutter, stamp out circles close together. Use a thin metal spatula to transfer the rounds (brushing off any excess flour on the bottoms) to the cookie sheet. Arrange about 1½ inches apart. Reroll the scraps one or two times. If the dough becomes soft, refrigerate it until firm. 5. Bake, rotating the sheet from front to back midway through, for 12 to 14 minutes or until cookies are golden brown around the edges. Let cool on the sheet for a few minutes, then transfer the cookies directly to a wire rack to cool completely. Repeat with the remaining dough.
CHOCOLATE GANACHE 6. 6 ounces bittersweet chocolate, chopped 1 cup heavy cream 7. Place the chocolate in a medium glass bowl. In a small saucepan, heat the cream just to boiling, then carefully pour it over the chocolate. Using a small rubber spatula, gently stir to melt the chocolate until smooth. Refrigerate the ganache for 30 to 45 minutes or until thick enough to spread. (If making ahead, the refrigerated ganache will harden. To use, place the bowl in a pan of hot water to soften the ganache to spreading consistency.) 8. Spread 2 to 2½ teaspoons of ganache on the bottom sides of half of the cookies. Top with another cookie, right side up, and press down gently to spread the ganache to the edges.
Description Filled with Chocolate Ganache
Yield
20 Sandwich cookies
Notes The cookies can be baked ahead and then filled when you want them. I filled some of them with Nutella and that worked.
Source Boston Globe
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