Shortbread Thumbprints With Bittersweet Ganache Recipes

GANACHE THUMBPRINTS

Steps:

• Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon ganache into thumbprints.

GANACHE FOR THUMBPRINTS

Steps:

• Pour gently simmered cream over chocolate. Let stand for 5 minutes. Stir until smooth. Let stand until mixture is spoonable, about 15 minutes.

SHORTBREAD THUMBPRINTS WITH BITTERSWEET GANACHE

Steps:

• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add the 1/2 cup granulated sugar and the vanilla; beat until smooth. Beat in half-and-half until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.
• On a lightly floured surface, pat dough into an 8x7-inch rectangle. Cut into 1-inch squares and shape each square into a 1-inch ball. If desired, roll balls in coarse sugar. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, make an indentation in the center of each ball. Bake for 8 to 10 minutes or until edges are lightly browned. (If an indentation puffs up during baking, re-press with the end of a wooden spoon.) Transfer to a wire rack; cool.
• Meanwhile, for ganache filling, in a medium saucepan, bring the whipping cream just to a boil over medium-high heat. Remove from heat. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; do not stir. Let stand for 5 minutes; stir until smooth. Cool for 15 minutes before using. Spoon about 1/2 to 1 teaspoon of the filling in the center of each cookie.*
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

SHORTBREAD THUMBPRINTS WITH BITTERSWEET GANACHE

Steps:

• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add the 1/2 cup granulated sugar and the vanilla; beat until smooth. Beat in half-and-half until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.
• On a lightly floured surface, pat dough into an 8x7-inch rectangle. Cut into 1-inch squares and shape each square into a 1-inch ball. If desired, roll balls in coarse sugar. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, make an indentation in the center of each ball. Bake for 8 to 10 minutes or until edges are lightly browned. (If an indentation puffs up during baking, re-press with the end of a wooden spoon.) Transfer to a wire rack; cool.
• Meanwhile, for ganache filling, in a medium saucepan, bring the whipping cream just to a boil over medium-high heat. Remove from heat. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; do not stir. Let stand for 5 minutes; stir until smooth. Cool for 15 minutes before using. Spoon about 1/2 to 1 teaspoon of the filling in the center of each cookie.*
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.