Chocolate Raspberry Ganache filled Meltaways

makes about 4 dozen

For the Cookie Dough

1 cup (8 ounces) unsalted butter, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

1 1/3 cups unbleached all-purpose flour

6 Tablespoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

For the Ganache

3 Tablespoons heavy cream

3 Tablespoons seedless raspberry jam

4 ounces semisweet chocolate, finely chopped

For the Cookie Dough

Line baking sheets with parchment paper; set aside.  In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or a hand-held mixer, cream the butter, sugar and vanilla on low speed until combined.  Add the flour mixture and blend just until combined.  Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton).  Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart.  Freeze the dough for at least 20 minutes or overnight.

Preheat the oven to 325° F.  Bake the cookies until lightly golden around the edges, about 15-17 minutes.  Cool the cookies on the baking sheets. 

For the Ganache

In a small bowl, microwave the cream and jam for about 1 minute.  Add the chocolate and let stand for 5 minutes.  Whisk until chocolate has completely melted and the mixture is smooth.  Set the ganache in the refrigerator to firm up, about an hour.  Whip the ganache until it is fluffy and lightened in color.  Transfer the ganache to a piping bag fitted with a small round tip (I used an 804 Ateco).  Pipe the filling onto half of the cookies, then top with the remaining cookies.  Unfilled cookies can be frozen for up to one month.  Thaw, then fill with the ganache.  Enjoy!

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