|Cook Time||Passive Time|
|7-8minutes per tray||3-24hours|
-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.
-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.
-I re-rolled the dough 3 times with no ill effect to the final cookie.
-Cookies are slightly crisp but soften when sandwiched together with the ganache.
-The recipe yield will vary with the thickness of your dough, and cookie cutter used. I yielded 30 sandwiched cookies using a 2″ heart shape cutter.
-The cookie wafers can be made in advance and frozen until ready to assemble.
-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!