White chocolate ganache fills these sandwich cookies, which are finished with a drizzle of melted white chocolate. Pipe heart shapes, letters, or other designs on top of each for a personalized gift.
Recipe information
Yield
makes 3 dozen
Ingredients
Preparation
Step 1
Sift flour, cocoa powder, baking powder, and salt into a large bowl.
Step 2
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough, and wrap in plastic. Refrigerate about 1 hour.
Step 3
Roll dough on a lightly floured surface to 1/8 inch thick. Cut into 1 1/2-inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes. Wrap scraps in plastic, and refrigerate 30 minutes; reroll and cut.
Step 4
Preheat oven to 325°F. Bake cookies until edges just begin to brown, about 12 minutes, rotating halfway through. Cool on sheets on wire racks.
Step 5
Put 9 ounces chopped white chocolate in a bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom of half the cookies. Sandwich with remaining cookies.
Step 6
Melt remaining chocolate in a small heatproof bowl set over a pan of simmering water. Fill a parchment paper cone, or a small pastry bag fitted with a round tip (such as Ateco #2), with melted chocolate; decorate cookies. Cookies can be refrigerated in airtight containers up to 1 week.
