Anise Cookies with Chocolate Ganache
Cutout vanilla cookies subtly flavored with anise extract, sandwiched together with rich chocolate ganache. These cookies are perfect for the holidays for those who like a less traditional, not-too-sweet treat.
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Equipment
- Food Processor or Pastry Cutter
Ingredients
- 1 recipe No Spread Vanilla Sugar Cookies
- 1/2-1 tsp anise extract
- 6 oz semi-sweet chocolate (see notes)
- 6 oz heavy whipping cream
Instructions
Cookies
- Make the vanilla sugar cookies, adding the anise extract when you add the vanilla and milk. With a 2 1/2 inch fluted cookie cutter, you should get about 36-40 cookies, for 20 assembled sandwich cookies.
- Let the cookies cool completely before filling.
Ganache
- Chop the chocolate and scrape it into a bowl.
- Warm the cream in a saucepan over medium low heat, just until it begins to simmer around the edges.
- Pour the hot cream over the chocolate, let stand for three minutes, then stir until smooth.
- Let the ganache cool and thicken for about 15 minutes, before filling the cookies.
Assembly
- Turn half the cookies over, so the bottoms are facing up.
- Spoon the ganache onto the cookie bottoms. You can be pretty generous with the ganache, and it shouldn't spill over the edge of the cookies if you let it cool first.
- Let the ganache set on the cookies for 15 minutes, then top with the other cookie half and gently press down. Let it set up completely until the ganache is firm.
Notes
The 1/2 tsp anise extract is pretty subtle, but adds a lovely warmth to complement the chocolate. For a stronger flavor, use up to 1 tsp anise extract.
The chocolate you use for the ganache will influence the sweetness of these cookies. The cookies themselves are not overly sweet, since I usually frost them with sweet royal icing or buttercream. So if you use a darker chocolate (such as 70%), don't expect the assembled sandwich cookie to taste sweet. For myself, I love dark chocolate and less-sweet desserts, so I used 70% Lindt dark chocolate. For a sweeter taste, use chocolate with a lower percentage of cacao, around 45-50%.
Store the cookies in an airtight container at room temperature for up to three days, in the refrigerator for up to one week, or in the freezer for up to 3-6 months.
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