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

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!

Tips for making toffee shortbread cookies: Use HIGH quality butter: the main ingredient in shortbread cookies is butter — use a good brand and avoid any margarines/butter spreads.; Don't skimp on the chilling time: chilling shortbread cookies are vital to the end result as far as texture and flavor; don't rush this step!; Roll even "logs" of dough: the more even and uniform your logs. Shortbread cookies are a favorite cookie of mine to bake! Don't pass on trying this recipe because you think shortbread cookies are boring. You can cook Toffee Shortbread Cookies With a Creamy Coffee Ganache Center using 13 ingredients and 14 steps. Here is how you achieve that.

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

I have, in the past, posted another Butter Shortbread Cookies recipe that is a simple, plain version, but this time I've added milk chocolate almond toffee bits, and adjusted the baking time a bit. They are buttery, crispy and full of flavor! These Toffee Coffee Shortbread Cookies w/ Lindt are tender with a little crunch, subtly flavored from the coffee with beautiful notes of caramel. Fun fact: I usually drink my coffee black, but when I want something indulgent a caramel macchiato hits the spot.

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.
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The flavor combination here is a mellow play on that drink. Toffee Bits Shortbread Cookies are crispy and buttery cookies full of milk chocolate-covered chunks of toffee, dipped in chocolate, and decorated with even more pieces of chocolate and toffee. 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.