DIRECTIONS
- Preheat oven to 325°F. Line 2 sheet pans with parchment paper.
- In a large bowl or the bowl of a stand mixer whisk together flour, sweetener, cornstarch, and salt.
- Use a hand mixer (or fit stand mixer with paddle attachment) to beat butter, orange zest, and rosemary into flour mixture on medium-low speed until everything is combined and the texture is like moist sand. Add yolks and continue to mix until dough just comes together.
- Roll out dough between 2 large sheets of parchment paper to 1⁄4” thick. As you roll, occasionally peel off the top piece of parchment, replace it, flip the entire assembly over, peel off the back piece of parchment, and replace it. This will allow for easier rolling. Use a 2” round cutter to cut out as many cookies as possible. Re-roll dough scraps 1 time and cut out more cookies.
- Transfer cookies to 1 of the prepared sheet pans, placing them as close together as possible to fit them all. Freeze for 15 minutes.
- Transfer some of the frozen cookies to a second prepared sheet pan, leaving 1” of space between them. Use a fork to prick each cookie 3 times. Bake both sheets until cookies are set and barely starting to brown around the edges, 15-18 minutes.
- Let cookies cool 5 minutes on sheet pan, then transfer to a rack to cool completely.
- For ganache, place chocolate in a medium heatproof bowl. In a small saucepan bring cream to a boil, then immediately pour over chocolate. Let sit 3 minutes, then stir in a circular motion with a spatula until very smooth. Set aside and allow to cool until ganache has a spreadable frosting-like consistency, about 30 minutes.
- Turn half the cookies over so the bottom faces up. Top each with about 2 teaspoons ganache, spread ganache to edge using a small offset spatula, then top with a second cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
