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Butterballs With Chocolate Ganache

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“These are delicious sandwich cookies that are really elegant served during the holidays or for a wedding. They do require chilling which is not included in the preparation time. Baking time is 12 minutes per batch.”
READY IN:
57mins
SERVES:
42
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. For vanilla sugar, split vanilla bean; scrape out seeds.
  2. In small bowl, whisk vanilla bean, seeds and sugar.
  3. Cover and let stand overnight.
  4. Cookies: In large bowl, with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes.
  5. Beat in sugar until light and fluffy.
  6. On low speed, beat in flour just until blended.
  7. Shape dough into a disk; wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
  8. Shape dough into 3/4-inch balls; place on a large rimmed baking sheet and freeze 30 minutes.
  9. Meanwhile, preheat oven to 375 degrees F.
  10. Line 2 large cookie sheets with parchment paper.
  11. Place balls on prepared sheets, 1 inch apart.
  12. Bake 10-12 minutes, or just until firm (do not brown).
  13. Cool completely on pans on wire racks.
  14. Spread flat side of half of cookies with jam or chocolate ganache; top with remaining cookies to form sandwiches.
  15. Roll cookies in vanilla sugar to coat.
  16. For Chocolate Ganache: Put 3 ounces semisweet chocolate, chopped, in a bowl.
  17. In saucepan, heat 1/3 cup heavy cream over medium-high heat just until small bubbles appear around edge of pan.
  18. Pour cream over chocolate; whisk until smooth.
  19. Cool at least 20 minutes, whisking occassionally, or until thickened.
  20. This chocolate ganache recipe makes about 1/2 cup.

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