These little cookies have the buttery goodness of shortbread, enhanced with bits of cashews and raisins. They are topped with a simple chocolate ganache, and simply melt in your mouth. Two bites and they’re gone!
Not a fan of ganache? If you prefer, you may fill their well with melted chocolate, jam, or a powdered sugar icing. You may also substitute mini chocolate chips for the raisins; the cookies are delightful that way, too.
- 1 cup butter, softened
- 1 cup powdered sugar
- ¼ cup brown sugar, firmly packed
- 1 egg yolk
- 1¾ cups flour
- ⅓ cup cornstarch
- 1 cup roasted and salted cashews, coarsely chopped
- ½ cup raisins, chopped
- 4 ounces dark chocolate
- 4 tablespoons heavy cream
- Heat oven to 350 F.
- In a large bowl (a stand mixer is best) cream the butter, powdered sugar, and brown sugar.
- Add the egg yolk and mix well.
- Add the flour and cornstarch (mixture will be very stiff.)
- Add the cashews and raisins. Mix until combined.
- Using 1 level tablespoon of dough for each cookie, roll into balls and press a deep well into each, using your finger or a wooden spoon handle. (The well will fill in a bit)
- Place 1 inch apart on a parchment lined baking sheet.
- Bake for 10-12 minutes, or until the bottoms are golden brown.
- Cool on baking rack. When cool, fill with desired filling.
- Melt chocolate in the microwave at 15 second intervals, or in a small pan on the stove, using the lowest heat.
- Heat the cream until it is very warm, but not boiling
- Combine the melted chocolate and cream, stirring gently.
- Fill cookie wells with ganache mixture or preferred filling.
Oh my YUM!