Chocolate Raspberry Ganache Filled Meltaways

If you enjoy a cappuccino or espresso after a meal rather than a cocktail, this little treat will be a cozy companion to that cup. These cookies are crisp, yet delicate and tender. They are filled with a chocolate ganache that is flavored with raspberry jam. 

This is a somewhat simple cookie that is loaded with flavor. Both the cookie dough and the ganache are piped. Therefore, it is very important to spoon and level your flour and cornstarch. Do not scoop the flour directly from the container or bag that you keep it in. Too much will result in a dough that is too stiff to pipe. To retain their piped shape, the cookies are frozen for about 20 minutes or overnight. The unfilled cookies can be frozen for up to a month. Thaw and fill when ready to serve. These are perfect for a last minute get together or unexpected craving for butter and chocolate ☺.

Chocolate Raspberry Ganache Filled Meltaways

Prep: 25 minsCook: 18 minsRefrigeration and Freeze Time: 1 hr 20 minsTotal: 2 hrs 3 mins Servings: 48 cookies These cookies are crisp and tender with a luscious creamy filling. They are the perfect companion to a cup of coffee, espresso or tea!

Equipment

• Stand mixer
• Pastry bag and tip set

Ingredients 

For the Cookie Dough

• 1 cup (8 ounces) unsalted butter, softened
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 ⅓ cups unbleached all-purpose flour
• 6 tablespoons cornstarch
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

For the Ganache

• 3 tablespoons heavy cream
• 3 tablespoons seedless raspberry jam
• 4 ounces semisweet chocolate, finely chopped

Instructions 

For the Cookie Dough

1. Line baking sheets with parchment paper; set aside. In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or a hand-held mixer, cream the butter, sugar and vanilla on low speed until combined. Add the flour mixture and blend just until combined. Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton). Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart. Freeze the dough for at least 20 minutes or overnight.
3. Preheat the oven to 325°F. Bake the cookies until lightly golden around the edges, about 15-17 minutes. Cool the cookies on the baking sheets.

For the Ganache

1. In a small bowl, microwave the cream and jam for about 1 minute. Add the chocolate and let stand for 5 minutes. Whisk until chocolate has completely melted and the mixture is smooth. Set the ganache in the refrigerator to firm up, about an hour. Whip the ganache until it is fluffy and lightened in color. Transfer the ganache to a piping bag fitted with a small round tip (I used an 804 Ateco). Pipe the filling onto half of the cookies, then top with the remaining cookies. Unfilled cookies can be frozen for up to one month. Thaw, then fill with the ganache. Enjoy!

Nutrition

Calories: 76kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 30mg, Potassium: 20mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 133IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.