This is a really nice recipe with a lot of visual impact. The cookie is tender and slightly sweet and buttery. The ganache itself is very powerfully chocolatey but pairs with the cookie perfectly. Adapted from Williams Sonoma Essentials of Baking .
- 1 c unsalted butter
- 1/2 c sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp lemon extract (essence)
- 1 large egg
- 2 c all purpose flour
- Ganache filling
In a large bowl, combine the butter, sugar and salt until smooth. Add the extracts and the egg and beat until blended. Stir in the flour just until incorporated. Partition the dough into logs appropriate to the size of your press place inside ziplock bags and refrigerate until slightly chilled. Be sure to choose a shape that will accommodate the filling. Bake at 350 for 12-17 minutes. Cool the cookies on the sheet for 5 minutes and then transfer to a rack to cool.
When the ganache filling is thick enough to pipe, fill a pastry bag fitted with a star tip and pipe a swirl of ganache into the center of each cookie. Refrigerate the cookies until the ganache is firm and then store the cookies in an airtight container in the fridge for up to three days.
- 3/4 c bittersweet or semisweet chocolate finely chopped
- 2 Tbsp unsalted butter
- 1/2 c heavy cream