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