Ingredients
- 7129 preheat oven
- 45 round cookies
- 2 between cookie (inches)
- 2 in between cookie (inches)
- 1 unsweetened chocolate
- 1 crea (heavy)
- 1 egg
- 120 gr semisweet
- 120 gr semisweet chocolate
- 95 gr all purpose flour
- 65 gr butter (unsalted)
- 60 ml sour cream
- 40 gr packed brown sugar (light)
- 38 gr sugar
- 30 gr pecans (finely chopped)
- 7 gr vanilla
- 1 gr salt
- 1 gr baking soda
- 1 gr baking powder
spatula to transfer the cookies to racks to cool. To make the ganache filling, melt the chocolate and butter in a small pan over low heat or in the microwave. Gradually whisk in the cream. Let stand at room temperature, stirring occasionally, for half hour or longer, until barely thickened. Or place the bowl in ice water if you are in a hurry, but don't let the filling harden. Turn half the cookies upside down on a large piece of wax paper. Spread a tablespoonful on each of the turned cookies. Quickly cover with the remaining cookies, right sides up, and press gently down to spread the filling to the edges. Let stand at room temperature or chill briefly until the filling is set. Makes 20 small or 9 large sandwiches ----
