Orange Sugar Cookie Sandwiches With Chocolate Rum Ganache
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
31
Spice
46
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2
Eggs340 g
All-Purpose Flour1 tbsp
Baking Powder2 tsps
Salt170 g
Dark Chocolate170 g
Heavy CreamDirections:
1
Special equipment: a cookie cutter For the cookies: Preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together until fluffy
4
Add the eggs, one at a time, until the mixture is smooth
5
Scrape down the sides of the bowl, and mix in the orange zest
6
Sift the flour, baking powder and salt together, and add to the butter mixture, mixing until just combined
7
Wrap the dough in plastic wrap, and refrigerate for 30 minutes
8
Roll the dough to 1/4-inch thick and cut out cookies with a cookie cutter (about 20 large cookies)
9
Place the cookies on the prepared baking sheet, and sprinkle the tops with sugar
10
Bake just until the edges start to brown, 8 to 14 minutes, depending on the size of the cookies
11
Cool the cookies completely
12
For the ganache: Place the chocolate in a medium bowl
13
Bring the heavy cream to a boil and pour over the chocolate to melt
14
Stir until shiny and smooth, then add rum to taste
15
Mix until incorporated, and then rest the ganache until firm
16
Transfer to a piping bag and pipe the ganache onto half of the cookies
17
Press the second half of the cookies onto the ganache-covered cookies to make cookie sandwiches