Recipe: Perfect Toffee Shortbread Cookies With a Creamy Coffee Ganache Center

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Toffee Shortbread Cookies With a Creamy Coffee Ganache Center. 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!

The center stays soft and creamy which turned out to be the best. 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. You can cook Toffee Shortbread Cookies With a Creamy Coffee Ganache Center using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of Toffee Shortbread Cookies With a Creamy Coffee Ganache Center

  1. Prepare of For Toffee Crunch shortbread Cookies.
  2. It’s 12 ounces (3 sticks) of unsalted buttter, at room temperature.
  3. It’s 1 cup of granulated sugat.
  4. It’s 1 1/2 teaspoons of vanilla extract.
  5. You need 3 1/2 cups of all purpose flour.
  6. You need 1/2 teaspoon of salt.
  7. It’s 12 ounces of Heath Milk Chocolate Toffee bats, chopped.
  8. You need of For Coffee Cream Ganache Filling.
  9. Prepare 4 ounces of white chocolate, chopped, not chips.
  10. It’s 1/3 cup of heavy cream.
  11. You need 2 teaspoons of instant coffee.
  12. Prepare 1/2 teaspoon of vanilla extract.
  13. It’s 1/8 teaspoon of salt.

The center stays soft and creamy which turned out to be the best. 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.

Toffee Shortbread Cookies With a Creamy Coffee Ganache Center instructions

  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.
  10. .
  11. 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.
  13. .
  14. .

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. Toffee Pecan Shortbread Cookies are buttery and rich, studded with caramelized toffee bits and crunchy pecan pieces in each bite. Enjoy them as is or dip them in melted dark chocolate for an extra special Christmas cookie around the holidays!

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