Citrus Sandwich Cookies filled with Mocha Ganache
October 18, 2016
It’s come to that point during DC summers when the sunshine and sea shores have lost their luster and I find myself craving the cooler embrace of Autumn. Crackling fires, big sweaters, hot cocoa - Autumn is the season comfort and cozyness. It’s also the season when warmer flavors begin to emerge, such as caramel, cinnamon, and coffee, and you find yourself (or at least I do) craving something baked and chocolatey. But we’re getting ahead of ourselves, Autumn may be around the corner but Summer still has his sweaty grip on DC and is unlikely to let go anytime soon. So, why not celebrate both seasons by combining the refreshing, fruity taste of summer with autumn decadence by making these lemony sugar cookies with a velvety mocha ganache?
- 2 ¾ c (330g) all purpose flour
- 1 Tbl baking powder
- ¼ tsp salt
- 1 c unsalted butter, just barely softened
- 1 ½ c (330g) granulated sugar, divided
- 2 eggs
- 2 Tbl orange zest, divided
- 4 tsp lemon zest divided
- In a medium sized bowl, whisk together dry ingredients (flour, baking powder, and salt) and set aside.
- In a stand mixer fitted with the paddle attachment cream butter and 1 cup sugar until fluffy, 2 minutes. Scrape down the sides of the bowl as needed.
- Incorporate eggs one at a time, beating until just combined. Scrape the sides of bowl.
- Add 1 Tbl orange zest and 2 tsp lemon zest and incorporate.
- With the mixer on low, add the flour slowly and mix until just combined. The mix should not have any streaks or clumps of flour visible.
- Place cookie dough in the freezer while preheating the oven to 350, or at least 10 minutes, so that the dough firms up and becomes easier to manage
- Meanwhile, in a small bowl mix leftover zests with ½ c sugar, we will use this to sprinkle on top of the cookie dough.
- When the oven is hot, line a sturdy baking sheet with parchment paper. Scoop about a tablespoon of dough for each cookie and place 3” apart. Make sure you have an even number of cookies! Sprinkle zest and sugar mixture on top of each ball of cookie dough.
- Bake for 10 minutes and check on the cookies. If they need more time bake for an additional two minutes. Make sure to keep a close eye on them so they don’t burn! When done they should be a light golden color and smell like heaven.
- Transfer cookies onto a wire rack to cool while you make the ganache filling.
- 7.5 oz Harper Macaw 52% Milk Chocolate, melted
- 1 ½ c heavy cream
- ¼ c (22g) ground coffee
- ⅛ c (16g) granulated sugar
- In a medium saucepan, bring cream, sugar and coffee to a boil. Once boiling, cover and let steep for 10 minutes.
- Strain out the coffee grounds using a thin mesh strainer or cheesecloth set over a large pyrex glass measuring cup (or bowl) to collect the cream. Pour cream back into the saucepan and bring cream to a boil once again.
- Working in thirds, pour one third of cream over melted milk chocolate and stir to incorporate. Repeat until all the cream is used and the chocolate has formed a glossy ganache. Let it cool to room temperature.
- Set aside half of the cooled citrus cookies to use for the tops and spread the cooled ganache on the bottoms. Then place the reserved cookies on top of the ganache. Enjoy liberal bites for best experience. Refrigerate any leftovers in an airtight container with a slice of sandwich bread to prevent sogginess.
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