SHORTBREAD COOKIES WITH CHOCOLATE GANACHE

Our favorite restaurant in our city is called “The Grey Plume”. We love their food and the atmosphere. The have the most amazingly food made from local ingredients. Everything is not only so pretty, and I’m talking “Iron Chef” kind of pretty, but also tastes great. At the end before their customers leave, they always give them a little bag of shortbread cookies. They are rich, buttery and not too sweet. I’m always excited to eat them the next day with some tea or coffee. Why not right away? Why the next day? Because we’re usually stuffed from their food, drinks and desserts. 🙂

So, today I’m fully inspired to make some Shortbread Cookies with Chocolate Ganache. I found a great recipe for shortbread cookies from Ina Garten’s cookbook.

Well, it seems easy. I will be the first one to admit, baking sometimes makes me nervous because I’d prefer cooking over baking. The measuring and all the steps can be intimidating for me. I also have a confession. I’m a little bit of a neat freak. Every time I put the flour into the mixer, I’m afraid it’s going to fly all over the kitchen. ha! However, I’ll take my chances today. This recipe requires only a few ingredients and easy to make. It’s great for a new baker or someone like me. So, if I can do it, so can you! 🙂 I think my husband will be so happy tonight. He loves cookies and who doesn’t?

Here’s how I make them. Let’s bake some cookies!

In the bowl of an electric mixer, mix together the butter and sugar with a paddle attachment. You can also use hand mixer if you don’t have an electric mixer.

Once they are combined, add vanilla, beat again until combined.

In a bowl, sift together the flour and salt.

Add them to the mixing bowl.

Mix on low speed until the dough starts to come together.

Dump the dough onto a clean surface dusted with flour.

Shape it into a flat disk.

Wrap in plastic and chill in the fridge for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2 inch thick and cut with a cookie cutter. Whatever shape you like.

Place them on the baking sheet lined with Silpat or parchment paper. Ina didn’t say that but I don’t want to take any risk. I love my Silpat, nothing sticks to it. It is the best thing ever!

Sprinkle with some raw sugar (optional).

Bake for 20-25 minutes, until the edges begin to brown.

Allow to cool at room temperature.

I like to kick it up a notch by dipping them in chocolate ganache. Here’s how I make the ganache.

Break or chop good quality dark chocolate into small pieces.

Heat the cream in a small sauce pan over medium heat. Bring just to a simmer, watch very carefully. It’s ready when you see the bubbles form around the outside of the cream.

Pour over the chocolate, let it sit for 2 minutes and mix until smooth. Allow it to cool slightly before dipping the cookies in.

You can dip the whole thing or just do half. I like half because it looks prettier this way.

Then, put the in the fridge for a few minutes to let the chocolate set. Serve with some tea or coffee.

This recipe is so versatile, you can make a thumb print on each cookie and drop a dollop of jam in it. Or just eat them as is with raw sugar on top or no sugar at all.

These Shortbread Cookies with Chocolate Ganache are delicious and easy to make. Hope you give it a try. The recipe card is below.