Pumpkin Sandwich Cookies with Ganache

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 130, total fat 4 G., saturated fats 3 G., proteins 2 G., carbohydrates 21 G., fiber 0 G., cholesterol 25 mg, sodium 83 mg, sugar 12 G.

Bake these wonderful butter cookies in the shape of sparkling pumpkins with cinnamon and a soft chocolate filling. Sprinkled with orange sugar, each sandwich cookie looks stunning and will brighten up any autumn celebration, and will also help appease the spirits on Halloween.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

450 g unsalted butter at room temperature
1 cup granulated sugar
4.5 tsp vanilla extract
1 large egg at room temperature
4 cups premium flour
1/4 teaspoon fine salt
2 tsp ground cinnamon
Orange decorative sugar, for sprinkling
Special equipment: 8cm pumpkin shaped cookie cutter.

Ganache

3.5 tbsp. semi-sweet chocolate granules
1 tsp ground cinnamon (optional)
1 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, cinnamon, semi-sweet chocolate, chocolate chips (granules)

Cooking the dish according to the recipe:

Cookie:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg and mix on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Add the flour and salt in two additions and mix on low speed, scraping down the sides of the bowl as needed, until the flour is just incorporated (do not overmix), about 2-3 minutes total.
Divide the dough in half and place each half on a large piece of parchment paper. Cover each piece of dough with a second sheet of parchment paper. Roll the dough out to a thickness of 0.5 cm. Place the rolled dough on a baking sheet and refrigerate until firm to the touch, about 1 hour.

Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper. Place the cinnamon in a small bowl.
Carefully remove the top sheets of parchment from the dough. Using a pumpkin cutter, cut out shapes from the dough. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Sprinkle half of the cookies with about 1 teaspoon of orange sugar, leaving the pumpkin stems uncovered. Sprinkle the stems with cinnamon. Refrigerate the cookies until completely set, about 15 minutes.
Bake the cookies, rotating the baking sheets halfway through, until light golden brown around the edges, 10-12 minutes. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Ganache:

Meanwhile, in a medium heatproof bowl, combine the chocolate chips and cinnamon, if using, and heat over medium heat. Heat the cream in a small saucepan, just above a simmer. Pour the cream over the chocolate and let it sit for about 10 minutes. Stir, starting in the center and working toward the sides of the bowl, until smooth. If any lumps remain, microwave the ganache in 20-second intervals, stirring until smooth. Cover the ganache with plastic wrap and refrigerate until it thickens to a spreadable consistency, about 30 minutes.
Spread ganache on undecorated cookies (1 heaping tablespoon per cookie) and top with decorated cookies like a sandwich.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag will compact it, resulting in dry baked goods.