White chocolate ganache fills these sandwich cookies, which are finished with a drizzle of melted white chocolate. Pipe heart shapes, letters, or other designs on top of each for a personalized gift.

　　

Ingredients

makes 3 dozen

　　1 3/4 cups all-purpose flour, plus more for work surface

　　1/4 cup unsweetened Dutch-process cocoa powder

　　1/2 teaspoon baking powder

　　1/4 teaspoon coarse salt

　　1/2 cup (1 stick) unsalted butter

　　1 cup sugar

　　1 large egg

　　1 teaspoon pure vanilla extract

　　12 ounces best-quality white chocolate, finely chopped

　　1/2 cup heavy cream

　　

Step 1

Sift flour, cocoa powder, baking powder, and salt into a large bowl.

　　

Step 2

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough, and wrap in plastic. Refrigerate about 1 hour.

　　

Step 3

Roll dough on a lightly floured surface to 1/8 inch thick. Cut into 1 1/2-inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes. Wrap scraps in plastic, and refrigerate 30 minutes; reroll and cut.

　　

Step 4

Preheat oven to 325°F. Bake cookies until edges just begin to brown, about 12 minutes, rotating halfway through. Cool on sheets on wire racks.

　　

Step 5

Put 9 ounces chopped white chocolate in a bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom of half the cookies. Sandwich with remaining cookies.

　　

Step 6

Melt remaining chocolate in a small heatproof bowl set over a pan of simmering water. Fill a parchment paper cone, or a small pastry bag fitted with a round tip (such as Ateco #2), with melted chocolate; decorate cookies. Cookies can be refrigerated in airtight containers up to 1 week.

　　Martha Stewart's Cookies