Shortbread Thumbprints with Bittersweet Ganache Recipe - Allrecipes.com
Shortbread Thumbprints with Bittersweet Ganache Recipe
  • READY IN 50 mins

Shortbread Thumbprints with Bittersweet Ganache

Recipe by  

"Tender, buttery little shortbread thumbprint cookies have a sweet filling of smooth dark chocolate in this pretty addition to your holiday table."

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Ingredients Edit and Save

Original recipe makes 56 cookies Change Servings
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  • PREP

    40 mins
  • COOK

    10 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. 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.*
  4. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
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Footnotes

  • *Any remaining ganache can be covered and stored in refrigerator for up to 3 days. To reuse, place in a microwave-safe bowl and cook on medium power (50 percent) for 30 to 60 seconds. Remove and stir. Use as a topping for ice cream or pound cake, or as a dip for cookies.
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Reviews More Reviews

Feb 13, 2014

These are good if you are looking for a cookie that is not real sweet. Easy to make. Followed recipe exactly, if I were to make it again I would use sweeter chocolate.

 
Jan 23, 2014

I added some ground toasted almonds to give it more body, and these were great. The ganache is terrific. It sets perfectly. These were a hit.

 

4 Ratings

Sep 02, 2014

Delicious, with or without the ganache! Also added toasted ground almonds like another review said, though not completely ground because they added a slight crunch to the consistency. Not too sweet and perfect with coffee or tea.

 
Jan 14, 2014

Very simple to throw together with common ingredients. Did not have the brand of specified chocolate, so I used 8 ozs. of another popular brand. Came out Great!

 

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Nutrition

  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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