Ganache Filled Shortbread

Step 1:

Preheat the oven to 350ºF and line two baking sheets with a silicone mat or parchment paper.

Step 2:

In a large bowl, using a wooden spoon, (or in a stand mixer with a paddle attachment) mix together the softened butter, brown sugar and vanilla until combined.

• Don’t cream the butter – just stir it all together until you get a homogeneous mixture.

Step 3:

Sift together the flour, ground toasted pecans, walnuts, and salt, and add them to the butter-sugar mixture. Mix well until the dough starts coming together, then knead it by hand until smooth.

Step 4:

Roll out the cookie dough between two sheets of parchment paper to a thickness of about ¼”.

• Rolling out the cookie dough between two sheets of parchment paper prevents it from cracking during rolling. It also eliminates the need for dusting your work surface with extra flour, as you don't want to incorporate more flour into the cookie dough.

Step 5:

Once you’ve rolled out the dough, cut out the cookies using a 2 inch round cookie cutter. Re-roll the scraps until you use up all the dough – you should get a total of 56-ish individual cookies (that will give 28 sandwich cookies).

Step 6:

Transfer the cookies onto the lined baking sheet, spacing them out slightly.

Bake for 12-14 minutes until light golden brown.

Step 7:

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.

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for the filling:

Step 1:

Add about 1 - 2 teaspoons worth of ganache to half of the flat sides of the baked cookies.

Step 2:

Sandwich with the other cookies so the flat sides are facing each other. Enjoy!

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Jenn's Note:

• Inspired by this recipe here.