French Butter Cookies with Ganache

French Butter Cookies with Ganache

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Ingredients

  • 10 T unsalted butter, softened
  • ½ C Pioneer® Sugar
  • 1 LG egg
  • 1 tsp. vanilla extract
  • 2 C all-purpose flour
  • ¼ tsp. salt
  • ½ tsp. baking powder

Egg Wash:

  • 1 LG egg
  • 1 T water

Chocolate Ganache Filling:

  • 8 oz. semi-sweet chocolate, cut into small pieces
  • ¾ C heavy whipping cream
  • 2 T unsalted butter
  • 1 ½ T chocolate liqueur
  • 1 ½ T hazelnut syrup
  • Chocolate for shaving

Directions

  1. In a mixing bowl beat butter and Pioneer® Sugar until light and fluffy (about 2 or 3 minutes). Add the egg and vanilla and beat until blended.
  2. In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
  3. Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least one hour).
  4. Preheat oven to 350° F and place rack in the center of oven. Line two baking sheets with parchment paper; set aside.
  5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is ¼-inch thick. Using a lightly floured rounded fluted cookie cutter, cut out the cookies, placing them on the prepared pans. Place the baking sheet of cookies in the refrigerator for about 15 minutes to chill the dough.
  6. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then with the tines of a fork (or use the end of a toothpick), make a crisscross pattern on the top of each cookie. Bake for 12-14 minutes or until golden brown around the edges. Cool completely.

Ganache Filling Directions:

  1. Place chopped chocolate in a medium sized stainless steel bowl; set aside.
  2. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil, then immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
  3. Beat with an electric mixer until smooth. Add the chocolate liqueur and the hazelnut syrup and beat until well blended. Cool to room temperature.
  4. Put just a dab of chocolate filling on top of a cookie. Place another cookie top and top with chocolate shavings. Let it set. Store at room temperature.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.