Serious Eats: Recipes
Chocolate Shortbread Sandwich Cookies
Chocolate does double duty in these crunchy shortbread cookies sandwiched with a creamy and decadent dark chocolate ganache.
Notes: For best flavor, use a good quality bittersweet chocolate. Any size or shape cookie cutter will work here. I used a 2 1/2-inch cutter. The wide end of a pastry tip is useful to stamp the centers from the top cookies. For extra chocolate appeal, dunk the cookie in melted chocolate.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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