Cinnamon Sugar Cookies with Crème Fraîche Ganache
Servings:
24
prep time:
30 mins
cook time:
20 mins
Total time:
50 mins
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon salt
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 cup softened
-
Vermont Creamery Crème Fraîche
1 cup
-
½ cup sugar
-
2 teaspoons ground cinnamon
-
½ cup dark chocolate
-
Vermont Creamery Crème Fraîche
½ cup
Directions
- Heat oven to 350º, Line cookie sheet with parchment paper; set aside
- Combine flour and salt in medium bowl. Cut in softened butter until dough forms pea size pieces. Spoon 1 cup crème fraiche into dough; stir to combine. Gently knead, adding up to 1 tablespoon water, if needed, to bring dough together
- Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with leaf-shaped cookie cutters. Place onto prepared cookie sheet; Bake 7-9 minutes or until the edges are lightly browned
- Combine sugar and cinnamon in small bowl. Gently toss still warm cookies into sugar mixture to coat well. Let cool completely on sheet of waxed or parchment paper
- Place chopped chocolate into small bowl; set aside
- Heat 1/2 cup crème fraiche in small saucepan over medium-high heat until almost simmering. Pour crème fraiche over chopped chocolate; stir until chocolate is melted. Serve warm ganache sauce immediately alongside cinnamon-sugar dusted cookies.
