If you enjoy a cappuccino or espresso after a meal rather than a cocktail, this little treat will be a cozy companion to that cup. These cookies are crisp, yet delicate and tender. They are filled with a chocolate ganache that is flavored with raspberry jam.
This is a somewhat simple cookie that is loaded with flavor. Both the cookie dough and the ganache are piped. Therefore it is very important to spoon and level your flour and cornstarch. Do not scoop the flour directly from the container or bag that you keep it in. Too much will result in a dough that is too stiff to pipe. To retain their piped shape, the cookies are frozen for about 20 minutes or overnight. The unfilled cookies can be frozen for up to a month. Thaw and fill when ready to serve. These are perfect for a last minute get together or unexpected craving for butter and chocolate ☺.Printable Recipe
Chocolate Raspberry Ganache filled Meltaways
makes about 4 dozen
For the Cookie Dough
1 cup (8 ounces) unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/3 cups unbleached all-purpose flour
6 Tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
For the Ganache
3 Tablespoons heavy cream
3 Tablespoons seedless raspberry jam
4 ounces semisweet chocolate, finely chopped
For the Cookie Dough
Line baking sheets with parchment paper; set aside. In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a hand-held mixer, cream the butter, sugar and vanilla on low speed until combined. Add the flour mixture and blend just until combined. Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton). Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart. Freeze the dough for at least 20 minutes or overnight.
Preheat the oven to 325° F. Bake the cookies until lightly golden around the edges, about 15-17 minutes. Cool the cookies on the baking sheets.
For the Ganache
In a small bowl, microwave the cream and jam for about 1 minute. Add the chocolate and let stand for 5 minutes. Whisk until chocolate has completely melted and the mixture is smooth. Set the ganache in the refrigerator to firm up, about an hour. Whip the ganache until it is fluffy and lightened in color. Transfer the ganache to a piping bag fitted with a small round tip (I used an 804 Ateco). Pipe the filling onto half of the cookies, then top with the remaining cookies. Unfilled cookies can be frozen for up to one month. Thaw, then fill with the ganache. Enjoy!
Source: Adapted from Cuisine Holiday Cookies
Oh my goodness - these are gorgeous! They are my idea of cookie heaven!ReplyDelete
Nicole, I've been following your blog for a while and LOVE it. I made the pomegranate glazed sausages for my Super Bowl party and they were a huge hit. I look forward to trying these out!ReplyDelete
Thank you , Laura! Glad you like the sausages:)Delete
Can the raspberry jam be replaced with something else - or left out completely? I'd like to try it without the jam ... thanks!ReplyDelete
You can substitute the raspberry with any jam of your choice. If you want to omit it completely, you will need to add a tablespoon more cream to keep the ganache from becoming too stiff. You can certainly use other flavorings like mint or orange to suit your own taste.Delete
Delicious!! And perfect for Valentine's Day.ReplyDelete
Gorgeous melt-in-mouth sandwich cookies. Love the ganache flavoured with raspberry jam.ReplyDelete
wow these sounds wonderful!ReplyDelete
Oh wow, the cookies are so beautiful, and I think chocolate and raspberry are a match made in heaven.ReplyDelete
It looks adorable(: I was wondering, what's the purpose of freezing the dough after piping? Will it help hold the shape of cooking while it bakes? Also, can we slot in the cookie trays into the preheated oven right after we take it out from the freezer (do we need to bake it longer since it's cold dough) ?ReplyDelete
Due to the high butter content, freezing the dough does help keep the shape of the cookies. The cookies are baked from the freezer. Baking times will depend on how your oven is calibratedDelete
I was wondering if I could use this raspberry chocolate ganache instead of the filling in your raspberry chocolate macaron recipe. The macaron recipe filling calls for raspberry extract, which I don't have on hand.ReplyDelete
Let me know! :) Both recipes look amazing!
I can't say for certain, but I don't see why you couldn't. Please let me know if it works out:)Delete
I made them and they came out absolutely beautiful. Thank you for both recipes!Delete
I am so pleased to hear that. Thank you for letting me know!Delete