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, softened
1 cup
-
Vermont Creamery Crème Fraîche, divided
1 ½ cups
-
½ cup sugar
-
2 teaspoons ground cinnamon
-
½ cup chopped dark chocolate
Directions
- Heat oven to 350ºF. 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. Add 1 cup crème fraîche; 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 edges are lightly browned.
- Combine sugar and cinnamon in small bowl. Gently toss 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 remaining 1/2 cup crème fraîche in small saucepan over medium-high heat until almost simmering. Pour crème fraîche over chopped chocolate; stir until chocolate is melted. Immediately serve warm ganache alongside cinnamon-sugar dusted cookies.
