Butterballs With Chocolate Ganache |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
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. Ingredients:
1/2 vanilla bean |
1 cup sugar |
1 cup unsalted butter, softened |
1/2 cup granulated sugar |
1 3/4 cups all-purpose flour |
1/2 cup raspberry jam or 1/2 cup chocolate ganache |
3 ounces semisweet chocolate, chopped |
1/3 cup heavy cream |
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.
|
|