Butterballs With Chocolate Ganache

1. 1

   For vanilla sugar, split vanilla bean; scrape out seeds.

2. 2

   In small bowl, whisk vanilla bean, seeds and sugar.

3. 3

   Cover and let stand overnight.

4. 4

   Cookies: In large bowl, with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes.

5. 5

   Beat in sugar until light and fluffy.

6. 6

   On low speed, beat in flour just until blended.

7. 7

   Shape dough into a disk; wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.

8. 8

   Shape dough into 3/4-inch balls; place on a large rimmed baking sheet and freeze 30 minutes.

9. 9

   Meanwhile, preheat oven to 375 degrees F.

10. 10

    Line 2 large cookie sheets with parchment paper.

11. 11

    Place balls on prepared sheets, 1 inch apart.

12. 12

    Bake 10-12 minutes, or just until firm (do not brown).

13. 13

    Cool completely on pans on wire racks.

14. 14

    Spread flat side of half of cookies with jam or chocolate ganache; top with remaining cookies to form sandwiches.

15. 15

    Roll cookies in vanilla sugar to coat.

16. 16

    For Chocolate Ganache: Put 3 ounces semisweet chocolate, chopped, in a bowl.

17. 17

    In saucepan, heat 1/3 cup heavy cream over medium-high heat just until small bubbles appear around edge of pan.

18. 18

    Pour cream over chocolate; whisk until smooth.

19. 19

    Cool at least 20 minutes, whisking occassionally, or until thickened.

20. 20

    This chocolate ganache recipe makes about 1/2 cup.

* Per serving · 4 servings · Values may vary.