1. Recipes

How to Make Shortbread Thumbprints with Bittersweet Ganache - A Step-by-Step Guide

Shortbread Thumbprints with Bittersweet Ganache are a delightful and elegant cookie that is perfect for any occasion. These sweet and buttery shortbread cookies are filled with a rich and decadent bittersweet ganache that is sure to satisfy any chocolate lover's cravings. Whether you're looking for a delicious treat to enjoy with your afternoon tea or an impressive dessert to serve at a dinner party, these thumbprints are sure to be a hit.

Making these cookies is a labor of love, but ...

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Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup half-and-half
  • 2 ½ cups all-purpose flour
  • ½ cup coarse sugar
  • ¾ cup whipping cream
  • 1 (10 ounce) package Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips

Information

  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Servings: 56
  • Yield: 56 cookies

  • 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.

    • Nutrition

    103 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 14mg
    • Sodium: 2mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 1g
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 11mg

    Categories

    Baking recipes
    Dessert recipes
    Cookie recipes
    Chocolate recipes
    Shortbread recipes