Imagine a delicate, buttery shortbread that whispers of French countryside charm, infused with bright lemon and aromatic thyme, then generously filled with a luxurious chestnut mousse that melts in your mouth. These aren't just cookies - they're a culinary journey that transforms an ordinary moment into an extraordinary experience. Whether you're looking to impress guests or treat yourself to a gourmet delight, these sophisticated sandwich cookies promise to elevate your baking game and tantalize your senses with every single bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh thyme leaves
- 1 cup chestnut puree
- 1/2 cup heavy cream
- 1/4 cup sugar
Instructions
- Prepare the shortbread dough by creaming softened butter and powdered sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
- Gently fold in all-purpose flour, salt, lemon zest, and fresh thyme leaves, mixing until a smooth, cohesive dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough to approximately 1/4-inch thickness on a lightly floured surface.
- Cut out rounds using a 2-inch cookie cutter, carefully transferring to prepared baking sheets.
- Bake shortbreads for 12-15 minutes until edges are lightly golden, then remove and cool completely on wire racks.
- For the chestnut mousse, whip heavy cream with sugar until stiff peaks form.
- Fold chestnut puree into whipped cream gently to maintain volume and create a smooth mousse.
- Transfer mousse to a piping bag fitted with a small round tip.
- Once shortbreads are completely cool, pipe chestnut mousse onto half of the cookies.
- Sandwich with remaining shortbread cookies, creating delicate filled sandwich cookies.
- Dust with additional powdered sugar if desired and chill for 30 minutes before serving to set mousse.
Tips
- Ensure butter is truly softened but not melted for the perfect shortbread texture.
- Chill the dough thoroughly - this prevents spreading and maintains crisp cookie edges.
- Use fresh thyme and lemon zest for the most vibrant flavor profile.
- When whipping cream, start at low speed and gradually increase to prevent over-beating.
- For a smoother mousse, bring chestnut puree to room temperature before folding.
- Use a kitchen scale for precise ingredient measurements for consistent results.
- Allow cookies to cool completely before filling to prevent mousse from melting.
- For a professional finish, use a piping bag with a small round tip when filling cookies.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
