- 50
Ingredients
- 2 sticks unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/3 cups flour
- 6 tbs cornstarch
- pinch of salt
- Ganache
- 3 tbs heavy cream
- 3 tbs seedless raspberry jam
- 4 oz bittersweet chocolate finely chopped
Preparation
Step 1
Line baking sheets with parchment paper. Beat together butter, powdered sugar and vanilla. Whisk together flour, cornstarch and salt. Blend into butter mixture just until combined and transfer to a pastry bag fitted with a star tip. Pipe dough about 1 inch apart, freeze at least 15 minutes or overnight. Preheat oven to 350°. Bake cookies until lightly golden around edges about 15 minutes. Microwave cream and jam in a small bowl about 1 minute. Add chocolate and cover, let stand 5 minutes, then whisk until smooth. Let filling from up at room temperature, until thick enough to pipe onto cookies, about 4 hours. Transfer filling to piping bag fitted with medium straight tip. Pipe filling onto half of cookies. Top with remaining cookies to make sandwiches.