Vanilla Creme Cookies
Vanilla is NEVER boring, but especially not in these vanilla shortbread cookies with white chocolate ganache filling.
Yield: 24 cookie sandwiches
For the filling
  • 8 oz white chocolate, chopped
  • ⅓ cup heavy cream
For the cookies
  • 2 cups all purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¾ cup unsalted butter, room temperature
  • ½ cup sugar
  • 1 tbsp vanilla
  • 1 large egg plus 1 large egg yolk
  1. Make the filing first. In a medium microwaveable bowl, combine the white chocolate and the cream. Microwave in 30 second intervals, stirring after each one, until white chocolate is totally melted. Let cool and thicken for about 5 hours at room temperature or an hour in the fridge, stirring often.
  2. For the cookies, whisk together the flour, salt, and baking soda.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar and vanilla until creamy, about 3 minutes. Beat in the egg until it is well blended. Beat in the egg yolk. Mix in the flour at low speed, until just incorporated.
  4. Turn dough onto a lightly floured work surface. Split it in half. Roll each half into a log about 8 inches long. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours.
  5. Preheat oven to 350. Line 2 baking sheets with parchment paper.
  6. Slice the chilled dough into rounds that are slightly less than ¼ inch thick (there should be about 48 total). Place about 1 inch apart on a baking sheet. Bake until cookies are firm and just starting to turn golden out the outsides, 17-20 minutes, rotating cookie trays once halfway through.Let cool on baking sheets for 2 minutes and then transfer to a wire rack to cool completely.
  7. Once completely cooled, spread 2 tsp of the white chocolate creme filling onto the bottom of each of half the cookies. Top with a second cookie and press gently so that they stick together.
Nutrition Information
Serving size: 1 cookie sandwich
Recipe by Joanne Eats Well With Others at