Best Buttery Ganache Cookie Cups Recipes
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom 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. Dust with confectioners' sugar., Meanwhile, 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. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.,
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERY GANACHE COOKIE CUPS RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
- Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom 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. Dust with confectionersâ sugar.
- Meanwhile, 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. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.
- Yield: about 4 dozen.
- Originally published as Buttery Ganache Cookie Cups in Cookies & Candies Bookazine
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