Thumbprint Cookies with White Chocolate Espresso Ganache

Ingredients

• 1 1/3 cups all-purpose flour (about 5 3/4 ounces)
• 2/3 cup cornstarch (about 3 ounces)
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (8 ounces), softened
• 1/2 cup powdered sugar (about 2 ounces)
• 3/4 teaspoon vanilla extract
• 1 cup walnut halves (about 3 1/2 ounces), toasted and finely chopped (about 3/4 cup)
• 6 ounces white chocolate, roughly chopped (about 1 1/4 cups)
• 1 cup heavy cream, divided
• 2 tablespoons ground espresso beans (such as Illy Ground Espresso Classico Classic Roast)
• 1 1/2 tablespoons light corn syrup
• 1/4 teaspoon kosher salt

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag