Pink Shortbread Cookie Sandwiches with Chocolate Ganache Icing

by Marie-Josée Blaisby Marie-Josée Blais

Number of servings : 24 Medium Cookies (12 Sandwiches) Prep time: Cooking time: 10-12 Minutes Type of meal : |

Number of servings : 24 Medium Cookies (12 Sandwiches)

Prep time:

Cooking time: 10-12 Minutes

Type of meal : | Cookies | Cookies

Special diet :

Ingredients

Pink Cookie:
1 cup (250 mL) unsalted butter, room temperature 
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 pinch salt
3-4 drops pink food colouring gel

Chocolate Ganache Icing:
1 ½ cup (375 mL) whipping cream
13 oz (390 g) good-quality bittersweet dark chocolate, chopped into small pieces
3 tbsp (45 mL) unsalted butter, chopped into small pieces

Directions

For Chocolate Cookie:

  1. In a stand mixer bowl, or in large bowl with electric beaters, cream butter and sugar until light and fluffy, about 5 minutes. While mixing at low speed, add vanilla, then flour and salt. Once blended, add colouring gel on the end of a toothpick; mix until colour is just incorporated and desired shade of pink is achieved. Roll dough into a ball; flatten into a disc. Wrap in plastic wrap and refrigerate, at least 2 hours.
  2. Preheat oven to 300° F (150° C). Let the dough come to room temperature and knead on a generously floured work surface; roll out to ¼-inch (0.6 cm) thickness. Cut out cookies with a medium-sized heart-shaped cutter. Place on prepared baking sheets, spacing 1 inch (2.5 cm) apart, then chill in fridge, 10 minutes.
  3. Bake 10 to 12 minutes, or until cookies are just starting to darken on bottoms. Remove cookies from oven and leave on trays on rack to partially cool, 5 minutes. Transfer cookies to rack and let cool completely.

For Chocolate Ganache Icing:

  1. In medium saucepan over medium heat, heat cream just until steam rises, about 5 minutes (do not let boil). Remove from heat; pour onto chocolate and butter in a separate heatproof bowl. Whisk until smooth. Set aside to cool until barely warm, 5 to 10 minutes.
  2. Spoon frosting into a piping bag with a very small straight hole tube (No.4); pipe the bottom of the cookie in beads from the border to the centre until the entire cookie is covered (or spread on frosting with a spatula), then lightly top with another cookie.

(Photo: Tango Photographie)

Nutritional information: