Ganache Filled Pecan Cookies
Makes approximatly 20 cookies
1 cup pecan butter
1 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat the oven to 350.
Combine all the ingredients in a bowl and stir until well combined. Scoop out teaspoon sized balls of dough onto a parchment lined baking sheet. Space the cookies at least two inches apart since the spread considerably. Flatten the cookies slightly. Bake until the cookies are set and golden, approximately eight minutes. Remove from oven and let cool completely before filling.
6 ounces good quality dark chocolate
3/4 cups (6 ounces) almond milk
1/2 teaspoon vanilla extract
There are two ways to make this ganache, with a food processor or an immersion blender. If using a food processor coarsely chop the chocolate and then process it in a food processor until finely chopped. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor while the motor is running. Process until the chocolate is fully melted. Add the vanilla and then process until smooth and glossy.
If using an immersion blender chop the chocolate until it is in very small pieces, no bigger than a lentil. Place the chocolate in a large bowl. Heat the almond milk until just boiling (this can be done in the microwave). Pour the almond milk slowly over the chocolate while blending with the immersion blender. Add the vanilla and blend until smooth and glossy.
Pour the ganache into a shallow dish and let stand at room temperature until it has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is). Once the ganache has set it can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.
To fill the cookies spread the flat side of half of the cookies with ganache. Top with the remaining cookies, flat side down.