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Toffee Shortbread Cookies With a Creamy Coffee Ganache Center
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Chef :
fenwayToffee Shortbread Cookies With a Creamy Coffee Ganache Center
Shortbread cookies are a favorite of my husbands, so I am always looking for new ways to jazz them up. Toffee and coffee are also favorites so I added some toffee to the cookie dough, and for the centers made a soft coffee ganache. The center stays soft and creamy which turned out to be the best part! These cookies freeze really well too, so are great to have on hand and sneak in for a lunch surprise treat!
Ingredient
Food ration :
30 servingsCooking time :
15 mins
12 ounces (3 sticks)
unsalted buttter, at room temperature
1 cup
granulated sugat
1/2 teaspoon
vanilla extract
3 1/2 cups
all purpose flour
1/8 teaspoon
salt
4 ounces
white chocolate, chopped, not chips
1/3 cup
heavy cream
2 teaspoons
instant coffee
Cooking instructions
* Step 1
Preheat oven to 350. Line baking sheet with parchment papet
* Step 2
Chop Heath ztToffee into course crumbs. I pulsed them in the food processor but was careful not to crush to much
* Step 3
* Step 4
Whisk together flour and salt, set aside
* Step 5
In another large bowl beat butter, sugar and vanilla until light and fluffy
* Step 6
Add flour mixture to the butter mixture slowly and beat just untl a dough forms, fold in Heath Toffee pieces and then press dogh into a mass with your hands
* Step 7
Roll the dough into about 1 1/2 inch balls. Press a indentation in center of ball with your finger or the end of a wooden spoon. Place on prepared pans and bake until golden about 20 to 22 minutes
* Step 8
When they come out of the oven, using the back of a wooden spoon to make the indentation for the filling open if needed. Transfer to racks to cool.
* Step 9
Make Coffee Cream Filling
* Step 10
* Step 11
Have chopped chocolate in a bowl. Heat cream until hot but not boiling. Add, coffee granules, vanilla and salt. Pour hot cream over chocolate and stir until smooth
* Step 12
Let sit at room temperatire until it cools to room temperature, about 10 minutes then refrigerate until quite thick about 1 1/2 to 2 hours. Pour or spoon Coffee Cream into cookie centers. Let sit to set centers or refrigerate to quick set centers
* Step 13
* Step 14
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