Shortbread Thumbprints with Bittersweet Ganache

Shortbread Thumbprints with Bittersweet Ganache

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

Ingredients

50 m servings 103 cals
Serving size has been adjusted!
Original recipe yields 56 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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(R) 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.

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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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.

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.

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 sw...

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!

These cookies present very well, but seem to lack in taste... although the ganache is very nice, the base needs more.