Chai Spiced Shortbread with Chocolate Ganache
I seem to have a little bit of an obsession with shortbread…. yes. I do. I love shortbread to bits and pieces.
It is so buttery and crumbly and perfect and it is so easy to make. These may be the most simple of cookies as far as ingredients go, with only 6 ingredients to make the entire cookie.
Crazy right?
I love it.
I made these the other day while on the phone with my sister.
She lives in Wisconsin and I live in Montana and we baked cookies together over the phone! So fun, albeit a tad hard to hear with both our mixers going full bore, but still. It was fun to bounce ideas off her as I made them.
All our girls (and ourselves) felt the need for chocolate so we went with a ganache. It was definitely a fabulous choice.
However. Since I have now officially posted a shortbread recipe three weeks in a row 😀 I promise next week’s cookie will be something different. Sound good?
- 1 cup plus 2 tablespoons soft butter
- ½ cup granulated sugar
- 1 teaspoon chai spice
- ½ teaspoon pumpkin spice
- 2½ cups all purpose flour
FOR THE GANACHE - 8oz 60% dark chocolate chips
- ½ cup heavy cream
- Preheat your oven to 375˚
- In the bowl of an electric mixer, fitted with a paddle attachment cream together the butter, sugar and spices on high for 7 minutes.
- Scrape down the sides of the bowl and add the flour with the mixer on low. The mixture will be crumbly for a while but keep mixing until it comes together in a smooth dough.
- Once the dough has come together, place in the refrigerator for about 15 minutes.
- Then scoop out the dough into round balls and place on a cookie sheet. Use a teaspoon to press a little crater into the center of each dough ball.
- Bake for about 12 minutes or until the bottom is just barley showing a bit of golden color.
- Cool on the cookie sheet for about 10 minutes and then move to a wire rack to cool completely.
- While the cookies are baking, make the ganache.
- Simply warm the heavy cream over medium high heat until it is almost boiling but not quite.
- Add the chocolate and stir with a whisk until smooth. If it hardens before you get to the next step, simply reheat it very gently while stirring until it comes smooth again,
- Once the cookies are cool, spoon about a teaspoon of the ganache into the center of each.
Shortbread recipe adapted from: MarthaStewart.com
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