Pecan Shortbread Cookies with Dark Chocolate and Caramel Filling

For the dark chocolate ganache

• 4 oz [115 g] top quality 70 % cocoa chocolate finely chopped, for even melting
• ⅓ cup [80 ml] unsalted butter cut into small pieces; see dairy-free option, below
• 2 tbsp [30 ml] regular heavy cream 35% fat content (or dairy-free alternative, below)
• ¼ tsp [1.25 ml] kosher salt to enhance chocolate flavor

For the cookies

• ½ cup [125 ml] ground pecans ensure finely ground for best texture
• ¾ cup [180 ml] unbleached all-purpose flour
• ½ cup [125 ml] whole wheat flour adds depth of flavor
• ½ tsp [2.5 ml] kosher salt balances sweetness
• ¼ tsp [1.25 ml] baking powder for a slight lift and tender crumb
• ½ cup [125 ml] unsalted butter softened to room temperature; see dairy-free option, below
• ⅔ cup [160 ml] powdered sugar for a fine, tender texture
• 1 tsp [5 ml] pure vanilla extract for aromatic flavor
• 1 large egg yolk adds richness and binds the dough

To assemble

• Caramel spread store-bought or homemade, soft and spreadable
• About ¼ cup [60 ml] finely chopped pecans for garnish and crunch

• For the dark chocolate ganache: Prepare a double boiler by setting a heatproof bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Add the finely chopped chocolate, butter, and heavy cream to the bowl. Whisk gently and continuously until the mixture is completely melted and beautifully smooth, without any lumps. Alternatively, you can melt these ingredients in the microwave using short bursts at the lowest heat setting, stirring after each burst to prevent the chocolate from burning. The goal is a luscious, glossy ganache.
• Once smooth, transfer the ganache to an airtight container. Refrigerate for at least 3 hours, or until it has set to a firm, spreadable consistency. This chilling process is crucial for the ganache to hold its shape when filling the cookies.
• For the cookies: In a medium mixing bowl, combine the ground pecans, all-purpose flour, whole wheat flour, kosher salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. Set this mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld mixer), beat the softened unsalted butter, powdered sugar, and pure vanilla extract together until the mixture becomes light, fluffy, and pale in color. This process usually takes about 3 minutes of beating on medium speed, ensuring the butter is fully aerated. Scrape down the sides of the bowl as needed. Add the egg yolk and beat well until fully incorporated, about 30 seconds, creating a smooth, cohesive mixture. Finally, add the reserved flour and pecan mixture to the wet ingredients. Mix on low speed just until the dough is combined, about 1 minute. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. The dough will appear slightly crumbly, which is perfectly normal for shortbread.
• Divide the crumbly dough mixture in half. Dump each half onto a separate square of plastic wrap. Using your hands, gently bring each portion of dough together into a flat disc or ball, pressing firmly to ensure it holds its shape. Wrap each dough ball tightly in plastic wrap and refrigerate for a minimum of 30 minutes. Chilling the dough is essential for preventing the cookies from spreading too much during baking and makes it much easier to handle and cut. You can prepare the dough in advance and refrigerate it for up to 3 days, or freeze it for longer storage.
• While the dough chills, set an oven rack in the middle position of your oven. Preheat the oven to 325°F [160 °C]. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
• Take one chilled dough ball out of the refrigerator. Place it on a large square of parchment paper set directly on a flat countertop. Cover the dough with a second square of parchment paper. Using a rolling pin, roll the dough out evenly between the two sheets of parchment paper until it is about ¼ inch [6 mm] thick. This method prevents sticking and ensures an even thickness without adding excess flour. Using a 2-inch [5-cm] round cookie cutter, cut out as many shapes as possible. Carefully transfer each cutout cookie onto the prepared baking sheet, leaving about 1 inch [2.5 cm] between them to allow for minimal spreading. A pastry spatula can be helpful for lifting these delicate cookies. Gather the dough scraps, gently press them back together, reroll, and cut out more shapes until all the dough is used. Repeat this process with the second ball of chilled dough.
• Bake the cookies for 15 to 20 minutes, or until the edges are just starting to turn pale golden. Halfway through the baking time, rotate the baking sheet 180 degrees to ensure even baking. Shortbread cookies should not be heavily browned; a light color indicates their tender, buttery texture. Once baked, let the cookies cool on the baking sheet for a few minutes to firm up before carefully transferring them to a wire rack to cool completely. This prevents them from breaking. Bake any remaining cookies in batches.
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• To assemble the cookies: Approximately an hour before you plan to fill the cookies, take the chilled ganache out of the refrigerator. Allow it to soften to room temperature, which will make it much easier to spread evenly. The ideal consistency is soft enough to work with but still firm enough to hold its shape.
• Take one cooled shortbread cookie and turn it upside down. Using a small spatula or knife, spread a thick layer of the softened ganache on its underside, leaving a slight indentation in the very center. Into this indentation, drop a small dollop of caramel spread. Then, sprinkle a tiny pinch of the finely chopped pecans over the caramel for added texture and flavor. Carefully place another cookie on top, gently pressing down just enough to spread the ganache evenly to the edges of the cookie. Be extremely gentle during this step, as shortbread cookies are delicate and can crumble easily. Repeat this process to assemble all the cookies, creating delicious shortbread sandwiches.
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• STORAGE
• Store the assembled pecan shortbread cookies in an airtight container in the refrigerator. For optimal taste and texture, these cookies are best enjoyed within 3 days. Beyond this period, the moisture from the ganache and caramel tends to soften the delicate shortbread, altering its signature crispness.
• SERVING
• To fully appreciate the complex flavors and textures, take the cookies out of the refrigerator approximately 20 minutes before serving. This allows the ganache and caramel to slightly soften, enhancing their creaminess and making for a more enjoyable eating experience at room temperature.
• NOTE ON ROLLING DOUGH
• Rolling sticky doughs, like this shortbread cookie dough, between two sheets of parchment paper is a fantastic technique. It not only makes it significantly easier to pick up delicate cutout shapes without distortion but also ensures a much quicker and cleaner cleanup process, as no flour is needed on the countertop. This method is a baker’s best friend for perfectly shaped cookies!
• MAKE IT DAIRY-FREE
• For a dairy-free version of these delicious cookies, simply substitute the unsalted butter with your favorite dairy-free margarine that is suitable for baking. For the heavy cream in the ganache, opt for a high-fat dairy-free cream alternative. I personally recommend Becel’s Buttery Taste margarine for its excellent baking properties, and Natrel’s Lactose-Free 35% Whipping Cream as a dairy-free heavy cream substitute, both of which yield fantastic results.
• Recipe Credit: Marie Asselin

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