Vanilla Bean Sandwich Cookies with Chocolate Cream
Elegant scalloped vanilla bean cookies filled with a decadent, smooth chocolate ganache cream.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 1 Vanilla Bean, split and scraped
- 2 1/4 cups All Purpose Flour
- 1 pinch Salt
- 4 oz Semi-Sweet Chocolate, chopped
- 1/3 cup Heavy Cream
- 1/2 cup Powdered Sugar
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugar until light and fluffy, then beat in the egg and vanilla bean seeds.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough out on a floured surface to 1/8 inch thickness and cut with a scalloped cutter.
- Bake for 8 to 10 minutes until the edges are barely golden; cool completely on a wire rack.
- For the filling, heat heavy cream until simmering, pour over chopped chocolate, and let sit for 5 minutes.
- Whisk the chocolate and cream until smooth, then stir in powdered sugar and whip until spreadable.
- Spread or pipe the chocolate cream onto the flat side of one cookie and top with another.
Notes
- Use high-quality vanilla bean paste if fresh beans are unavailable for the same visual specks.
- Chill the dough for 30 minutes to make it easier to handle and keep the scalloped shapes.
- Allow the filling to set at room temperature for a more stable sandwich.