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Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. Repeat until all the cookies have been used.
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Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate. The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days.
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