Shortbread Thumbprints With Bittersweet Ganache

Ingredients

• Servings: 56
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup half-and-half
• 2 1/2 cups all-purpose flour
• 1/2 cup coarse sugar (optional)
• 3/4 cup whipping cream
• 1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 375 degrees f. in a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. add the 1/2 cup granulated sugar and the vanilla; beat until smooth. beat in half-and-half until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon.
• on a lightly floured surface, pat dough into an 8x7-inch rectangle. cut into 1-inch squares and shape each square into a 1-inch ball. if desired, roll balls in coarse sugar. place balls 2 inches apart on ungreased cookie sheets. using your thumb, make an indentation in the center of each ball. bake for 8 to 10 minutes or until edges are lightly browned. (if an indentation puffs up during baking, re-press with the end of a wooden spoon.) transfer to a wire rack; cool.
• meanwhile, for ganache filling, in a medium saucepan, bring the whipping cream just to a boil over medium-high heat. remove from heat. add ghirardelli® 60% cacao bittersweet chocolate baking chips; do not stir. let stand for 5 minutes; stir until smooth. cool for 15 minutes before using. spoon about 1/2 to 1 teaspoon of the filling in the center of each cookie.*
• enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.