![]() Beat in the egg until it is well blended. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar and vanilla until creamy, about 3 minutes.For the cookies, whisk together the flour, salt, and baking soda.Let cool and thicken for about 5 hours at room temperature or an hour in the fridge, stirring often. Microwave in 30 second intervals, stirring after each one, until white chocolate is totally melted. In a medium microwaveable bowl, combine the white chocolate and the cream. Three years ago… Double Chocolate Layer Cakeįour years ago… Greek Caprese Pasta Salad Two years ago… Pasta with Tomato-Peach Sauce, Summer Vegetable Stir Fry with Quinoa One year ago… Summer Potatoes Stewed with Eggplant, Peppers and Olives **The winner of my Unilever ice cream giveaway, as chosen by a random integer generator, is entrant number 66 – Susan Christy! Susan, I’ll be emailing you!! ![]() The cookies themselves are buttery in the best possible way and the white chocolate ganache is, well…white chocolate ganache. That being said, even when everything goes smoothly, after one bite you’ll probably still want to hide these from your significant other/everyone you know, because this is one of those situations where sharing is not caring (for yourself). It’s what I felt like I deserved after spending an hour trying to fill them with not yet thickened and cooled white chocolate ganache that proceeded to slip and slide all over the place, sending the tops of these cookie sandwiches in every which way other than directly on top of their matching bottom, which is where I’d placed them.ĭon’t be like me. Just absconding with them, into the night. That’s sort of what I felt like doing after making these. Vanilla is NEVER boring, but especially not in these vanilla shortbread cookies with white chocolate ganache filling. ![]()
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