Buttery Ganache Cookie Cups
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
Can you freeze Buttery Ganache Cookie Cups?
Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2 tablespoons orange juice
- 1 teaspoon orange extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm.
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2Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely.
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3Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Dust with confectioners' sugar. Refrigerate in airtight containers.
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