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Updated: Feb 20
Ganache Dipped Shortbread Cookies with Pecans and Sprinkled with Sea Salt!
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1 1/4 cup salted butter cold
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp pure vanilla extract
1 tsp. salt
2 1/4 cups all-purpose flour
6 oz. dark chocolate chopped into chunks
3/4 cup heavy cream
Sea salt for sprinkling on top
1/2 cup finely chopped walnuts
Instructions for Dough
Preheat oven to 325 degrees F.
Line baking sheet with parchment paper.
In stand or hand mixer mix butter, brown sugar and granulated sugar until creamy.
Add the vanilla, salt and flour and mix on low then to medium speed until combined. Do not over mix .
Fold and knead dough gently a couple times and place dough in plastic wrap.
Refrigerate dough for 30 minutes.
Instructions for Ganache
Heat heavy cream in small pan until simmering. (Do not allow to boil).
Pour cream over chocolate pieces and allow to sit a few minutes. Stir until very smooth.
Roll dough out on lightly floured surface until 1/2 inch thick.
Press cookie cutter into dough and gently place cutouts on baking sheet.
Bake for approx. 10 mins or until edges slightly browned.
Allow cookies to cool and then dip half cookie into the ganache allowing excess to drip back in bowl.
Place on fresh sheet of parchment paper and cover lightly with chopped pecans.
Lightly sprinkle top of ganache with sea salt.