Buttery Ganache Cookie Cups

Name: Buttery Ganache Cookie Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 4 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 2 large eggs; 2 tablespoons orange juice; 1 teaspoon orange extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon confectioners' sugar; 6 ounces bittersweet chocolate, chopped; 1 cup heavy whipping cream

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

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons orange juice
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon confectioners' sugar
6 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream

Directions

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.

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Reviews

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Average Rating:

Richard

Dec 13, 2018

Not a good dough, tasty but dough does not work as a pie dough does. Dough rises and fills in cups. Tried parchment paper with pie weights dough sticks to parchment. Also tried cooling before baking also does not work.