Ingredients for Ginger Shortbread Cookies with Dark Chocolate Ganache (about 18 sandwich cookies)
Prep time: 15 minutes; Total cooking time: 1 hour
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons freshly grated orange zest
- 1/2 teaspoon vanilla extract
- 1/3 cup coarsely chopped crystallized ginger, plus ¼ cup for garnish
- 1 tablespoon raw sugar
- 8 ounces of high quality dark chocolate, cut into small pieces
- ¾ cup heavy whipping cream
- 2 tablespoons unsalted butter
Combine flour, sugar, spices and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
Using electric mixer, beat butter in large bowl until light. Add orange zest and vanilla. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions. Transfer dough to floured work surface and divide it in half into two 6-inch logs. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate for an hour.
Preheat oven to 350°F. Lightly butter 2 large baking sheets and cut 1/3-inch-thick pieces from each dough log. Transfer the cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Mix raw sugar and reserved ¼ cup of chopped crystallized ginger in small bowl, set aside. Place cookies in oven and after 10 minutes sprinkle sugared ginger mixture on top of cookies and bake until golden brown on edges, about 8-10 minutes longer. Cool cookies on baking sheets, about 3 minutes. Using a spatula, transfer cookies to racks. Cool completely and sandwich with Dark Chocolate Ganache.
Place the chopped chocolate in a medium sized bowl and set aside. Heat the cream and butter in a medium saucepan over medium heat until almost boiling, about 3-4 minutes. Immediately pour hot cream over the chocolate and allow to stand for 5 minutes. Stir until smooth and allow to cool for 10 minutes before spreading