Ingredients
Equipment
Method
Preparation
- Begin by creaming the butter and powdered sugar together until light and fluffy, about 3-5 minutes.
- Gradually incorporate the egg white and mix until smooth, adding vanilla extract if desired.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Slowly add this dry mixture to the wet batter, folding gently until just combined.
- Preheat oven to 325°F (160°C) and prepare baking sheets with parchment paper.
- Transfer the cookie dough into a piping bag and pipe 1.5-inch oval shapes on the sheets.
- Bake for 8-12 minutes until edges are golden, then let cool on racks.
- For the ganache, heat heavy cream and pour it over the white chocolate, let sit and stir in butter.
- Spread ganache on one cookie and top with another, then chill to set.
Nutrition
Notes
Store assembled cookies at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unassembled cookies for up to 2 months.