Chocolate Ganache “Wreath” Sandwich Cookies

6 Dec

I have been trying to make a wreath.   It isn’t really working.  All of Martha’s suggestions require tools and materials that I haven’t even heard of, let alone have lying around the apartment.  So I abandoned the project and made wreath shaped cookies instead.

My favorite desserts combine chocolate and vanilla.   Éclairs with chocolate ganache and vanilla pastry cream, perfect! Yellow cake with chocolate fudge frosting, sublime! These cookies fall right in line, crispy vanilla cookies with dark chocolate sandwiched between them.  Add a little powdered sugar and you have the perfect holiday cookie.

Sugar Cookies (Makes about 36 cookies or  18 sandwich cookies – depending on the size)

This is my go to sugar cookie recipe.  They have a pronounced vanilla flavor and hold their shape well.  They also straddle the line between being chewy and crispy.  The perfect sugar cookie!

1 cup butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Pre-heat oven 400º.

In a medium bowl combine the flour, salt, baking powder and baking soda.  Whisk to combine and remove any lumps.  In a large bowl beat the butter and sugar together until light and fluffy.  Add the eggs, one at a time, beat the mixture until each egg is incorporated and scrape down the bowl.  Add the vanilla extract.  Beat to combine.  Add the flour mixture, in 1/3’s, mixing until just combined.  Form the dough into a ball and place on a piece of plastic wrap, flatten into a disk and wrap well. Chill for at least 1 hour.

Roll out the cookie dough to 1/4 of an inch.  Cut out cookies using a round cookie cutter – I used a 2 inch fluted round.  Cut out the center of 1/2 of the cookies with a small round cookie cutter (the mouth of a pastry tip works well).  Place on a sheet pan lined with parchment paper and put back into the fridge for 15 minutes.  Bake at 400° for 10 minutes, or until lightly golden.

Let cool completely.

Chocolate Ganache

Combine 6 oz of dark chocolate with 4 oz of heavy cream in a heat safe bowl.  Place over a small pot of simmering water and stir until the chocolate melts.  Let come to room temperature.  The ganache can be made a head and refrigerated.  Bring back to room temperature before assembling the cookies.


Take all of the “top” cookies (the ones with the hole in them ) and dust with powdered sugar.  Spread a thin layer of chocolate ganache on the “bottom” cookie (the ones with out the holes).  Sandwich the cookies together.  Enjoy!


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