Toffee Shortbread Cookies With a Creamy Coffee Ganache Center

Name: Toffee Shortbread Cookies With a Creamy Coffee Ganache Center
Total time: 900 s
Yield: 30 servings
Cuisine: American
Ingredients: For Toffee Crunch shortbread Cookies; 12 ounces (3 sticks) unsalted buttter, at room temperature; 1 cup granulated sugat; 1 1/2 teaspoons vanilla extract; 3 1/2 cups all purpose flour; 1/2 teaspoon salt; 12 ounces Heath Milk Chocolate Toffee bats, chopped; For Coffee Cream Ganache Filling; 4 ounces white chocolate, chopped, not chips; 1/3 cup heavy cream; 2 teaspoons instant coffee; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt

fenway @Fenway

Shortbread cookies are a favorite of my husbands, so I am always looking for new ways to jazz them up. Toffee and coffee are also favorites so I added some toffee to the cookie dough, and for the centers made a soft coffee ganache. The center stays soft and creamy which turned out to be the best part! These cookies freeze really well too, so are great to have on hand and sneak in for a lunch surprise treat!

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Ingredients

15 mins

30 servings

For Toffee Crunch shortbread Cookies
12 ounces (3 sticks)unsalted buttter, at room temperature
1 cupgranulated sugat
1 1/2 teaspoonsvanilla extract
3 1/2 cupsall purpose flour
1/2 teaspoonsalt
12 ouncesHeath Milk Chocolate Toffee bats, chopped
For Coffee Cream Ganache Filling
4 ounceswhite chocolate, chopped, not chips
1/3 cupheavy cream
2 teaspoonsinstant coffee
1/2 teaspoonvanilla extract
1/8 teaspoonsalt

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Steps

15 mins

1

Preheat oven to 350. Line baking sheet with parchment papet
2

Chop Heath ztToffee into course crumbs. I pulsed them in the food processor but was careful not to crush to much
3
4

Whisk together flour and salt, set aside
5

In another large bowl beat butter, sugar and vanilla until light and fluffy
6

Add flour mixture to the butter mixture slowly and beat just untl a dough forms, fold in Heath Toffee pieces and then press dogh into a mass with your hands
7

Roll the dough into about 1 1/2 inch balls. Press a indentation in center of ball with your finger or the end of a wooden spoon. Place on prepared pans and bake until golden about 20 to 22 minutes
8

When they come out of the oven, using the back of a wooden spoon to make the indentation for the filling open if needed. Transfer to racks to cool.
9

Make Coffee Cream Filling
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Have chopped chocolate in a bowl. Heat cream until hot but not boiling. Add, coffee granules, vanilla and salt. Pour hot cream over chocolate and stir until smooth
12

Let sit at room temperatire until it cools to room temperature, about 10 minutes then refrigerate until quite thick about 1 1/2 to 2 hours. Pour or spoon Coffee Cream into cookie centers. Let sit to set centers or refrigerate to quick set centers
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fenway @Fenway

on June 21, 2016 15:57

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.