Shortbread Piookies with Chocolate Ganache
1 ½ cups salted butter, softened
1 ½ cups powdered sugar
4 tsp vanilla extract
3 cups flour
½ cup heavy cream
1 cup chocolate chips (your favorite flavor, milk or semi-sweet)
Preheat oven to 325°.
Cream butter in a medium bowl with a mixer. Add in powdered sugar and beat until smooth. Add vanilla and mix until creamy. Add flour and mix at a low speed until completely combined. Chill for 15 minutes.
Spray mini muffin tins with cooking spray. Add approximately 1 tablespoon of dough into each muffin cup and mold to fit. Bake for about 15 minutes. Let cool completely and remove from pans.
To make the chocolate ganache filling: Heat the cream in a small saucepan (don’t let it boil) and remove from heat. Add chocolate chips and stir until combined. Cover it and let it sit for 15 minutes, then stir again until smooth. Let cool to room temperature before using.
Fill each piookie with the chocolate ganache. Chill to set filling.
Enjoy with a tall glass of milk and a side of Zantac (it’s so worth it).
Recipe: Dorothy Kern, adapted from Mrs. Fields’ Cookie Book.