Fudge Striped Cookies
Buttery shortbread cookies sandwiched with chocolate ganache and striped with chocolate.
Prep Time45 mins
Cook Time10 mins
Total Time1 hr 55 mins
Servings: 36 cookies
For the shortbread dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks butter unsalted
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
For the ganache and chocolate topping:
- 6 ounces semi-sweet chocolate divided
- 3 tablespoons heavy cream
For the shortbread cookies:
In a medium bowl, whisk together flour, baking powder, and salt together until combined. Set aside.
Add butter to a large bowl fitted for a stand mixer. Using the paddle attachment, beat butter on medium until light and fluffy, about 1 minute. Add sugar and beat for 2 more minutes. Add egg and vanilla to mixture and beat until combined.
Add flour mixture to butter mixture just until the dough forms. Separate dough into two halves (I use a food scale to make sure it's exact). Place one half of dough on a piece of parchment paper. Roll out into a 1/4 inch sheet of dough (it doesn't need to be a specific shape). Repeat with other half of dough.
Place one parchment paper with sheet of dough on top of the other and then place on baking sheet. Place in refrigerator for 1-2 hours. If you must chill longer, place plastic wrap on top layer of dough to prevent drying.
When the dough is ready, preheat oven to 350 degrees. Remove one sheet of dough from fridge and place on counter. Using a 2-inch round cutter, cut as many circles as possible. Place circles on a cookie sheet lined with parchment paper about 1 inch apart. They will barely spread so 1 inch is more than enough space between cookies. Gather dough into a ball and roll out again and cut more circles. Repeat until most of the dough is used. You should have about 36 rounds.
Bake cookies in preheated oven for 10 minutes, or until edges of cookie are slightly golden brown. While cookies are baking, take second sheet of dough from fridge and begin cutting rounds and place on baking sheet. Now, we'll cut out the centers to make the tops of the cookies. Using a 1-inch cutter, remove centers from the cut rounds. Gather all the dough scraps and roll them out again and repeat cutting process. You should have 36 tops. Bake cookies for 9 1/2 minutes (the tops take less time to bake).
Remove cookies from oven and let them cool on baking sheet for 5 minutes and then transfer to wire rack to finish cooling completely.
For the ganache and assembly:
To make the ganache, place 3 ounces of chocolate into a small bowl. Heat heavy cream in the microwave for 30 seconds, or until steaming. Add to chocolate and let it sit for 5 minutes then whisk together until smooth. Let it thicken for 5 more minutes.
Add 1/2 teaspoon of ganache to the bottoms of the cookies and place a top on top and gently squeeze into a sandwich. Repeat with rest of the cookies and ganache.
Finish the cookies by melting the remaining 3 ounces of chocolate. Place chocolate into a small sandwich bag. Snip off a small corner of the sandwich bag and begin to drizzle chocolate over all of the cookies. Let them sit until the chocolate hardens (or place in fridge to help it harden faster). Serve immediately for store in storage container for up to 3 days.