makes 20 – 24 cookies
- 1 tspn baking powder
- ¼ tspn salt
- 2 cups (280 g) all purpose flour
- 12 + 1 Tbspn butter, softened
- ¼ cup (50 g) sugar
- ¼ cup (28 gr) powdered sugar
- 1 egg
- jam or marmalade
- 89 g (3 oz) dark chocolate
- 89 g (3 oz) heavy cream
- Combine the baking powder, salt, and flour in a bowl. Set aside.
- In a mixer bowl, cream 12 Tbspn of butter for 2 – 3 minutes until light and fluffy.
- Gradually add the sugar and powdered sugar and continue to beat for a few minutes more.
- Add the egg and beat well.
- Add the flour mixture in three stages, mixing just until combined.
- Turn the dough out onto a work surface and form into a ball. Wrap in parchment paper or plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 180˚ C. Prepare baking sheets lined with parchment paper or silpats.
- Roll out the cold dough on a lightly floured surface to a ½-inch thickness. Using a 1¾-inch cookie cutter, cut out small rounds. Reroll the leftover dough and continue to cut out cookies. Place cookies on a prepared baking sheet and refrigerate for at least 10 minutes if the dough is no longer cold.
- Bake each sheet for 15 minutes, rotating once half-way through the baking time. Cookies are done when the edges begin to turn golden. Remove from oven and let cool completely on a wire rack.
- To assemble, spread a small amount of jam on a cookie and sandwich with another one.
- Finely chop the dark chocolate and place in a bowl.
- Combine the heavy cream and remaining 1 Tbspn of butter in a small saucepan over medium heat. Bring to a simmer, remove from heat, and pour on top of the chocolate. Let sit for a minute, and then whisk until smooth.
- Dip the cookies in the chocolate ganache, shaking gently to remove the excess, and let dry on a sheet of parchment paper or silpat for at least 2 hours until the ganache has firmed up and is no longer liquid.