Happy New Year Eve 🎉 Welcome back to the blog! For this “Special Edition” of
Wednesday’s Sunday with WinniE’s we are showcasing our last recipe of 2017. Can you believe it?! We want to share our Cognac Ganache dipped Orange, Tart Cherry & Pistachio shortbread cookie. This recipe happened very organically. I was testing chocolate ratios for another recipe, our “Simply Idyllic Hot Chocolate”. Now note, 1) a favorite snack of mine is pistachios and tart cherries and 2) during the holiday season, shortbread is ALWAYS made! So, after musing over it a bit, I decide to create this recipe. After a few tweaks, I am happy share the final recipe with you guys! It’s the perfect sweet something to ring in the new year! Wishing you all peaceful, beautiful, challenging, rewarding and graceful 2018!
Dipped Orange, Tart Cherry &
4 sticks unsalted butter (room temp)
1 c granulated sugar
1 tbsp orange zest
1 1/2 tsp vanilla extract
3 1/2 c all purpose flour
1/4 tsp salt
1 c dried tart cherries (chopped)
1/2 cup pistachios (chopped)
8 oz Bittersweet or Dark chocolate
1 tbsp Cognac (room temp)
1/2 c heavy cream
1 tbsp orange zest (Optional)
Pre-heat the oven the 350 degrees. Line (2) baking sheet with parchment and set aside.
In a food processor, pulse the pistachios, just until they become bite size. Remove and set aside. NOTE: Unplug the food processor. Carefully, brush the blade with a very small amount of a neutral oil-such as, coconut or canola. Next, repeat the same process with the tart cherries. Pulsing until they become bite size pieces. Remove and set aside for later.
In a large bowl sift or whisk together the flour, salt, pistachios and cherries. Then, set aside.
In a stand mixer, using the wand attachment, cream together the butter, sugar and orange zest. Beat until the mixture becomes incorporated and a little cream color. This will take about 2mins. Next, add in the vanilla extract, mix for 30 secs. Then, drop in the dry ingredients. Start mixing on low (to avoid flour from tossing out of the bowl). Slowing, increase the speed the medium until the mixture comes together into a dough.
On a well floured surface, pour the dough out and work into ball. Then press the ball down into a disk. Using a floured rolling pin, roll out the dough until it become about 1/4″ thick. Then, use a cookie cutter (preferably a 2″-3″ size) of your choice. Repeat rolling and cutting cookies until no dough remains. Place the cookies on the prepared baking sheet, cover with cling wrap and place in the fridge for 20mins, before placing them into the oven for 11-15mins. Once complete, remove from the oven and place atop a cooling rack for 20mins to cool.
Prepare a cooling rack with a layer of wax or parchment paper underneath and set side. After the cookies have completely cooled, you can began dipping in the cognac ganache. Then set each cookie atop the rack.
In a medium bowl place your chocolate and set aside. In a small simmering pot (5qt), over low-med heat-heat the heavy cream. Once a soft boil begins, remove from heat and pour the hot cream over the bowl of chocolate. Using a whisk, mix until smooth. Then, pour and mix in the ganache and whisk until incorporated and glossy. Lastly, dip each cookie 1/2 way into the ganache and set atop the prepared rack. If desired, sprinkle some additional fresh orange zest atop the ganache portion of each cookie. Allow to cool for 20mins at room temp until ganache has harden. Enjoy!