VANILLA SUGAR BUTTERBALLS

I really shouldn’t have made these today.

I’m weak . . . weak . . . weak.

These Vanilla Sugar Butterballs are filled with creamy Milk Chocolate ganache and rolled in Vanilla Sugar.  If you look closely, you’ll see that I also rolled some of the cookies in confectioners sugar as well.  Either way . . . they are melt in your mouth good! They are so delicate, that if you’re not careful they will fall apart before you snatch them from the cookie sheets.  They remind me a bit of Wedding Cookies but the dough calls for granulated sugar instead of the typical Confectioners sugar.

I found this recipe in a cookbook that I gave to a friend for her birthday.  In fact . . . I bought the cookbook because of the cover photo.  It was a stunning picture of Vanilla Sugar Butterballs.  I copied this recipe down on scratch paper right before I wrapped it and gave it away!  There is a problem though.  I simply can’t remember the name of the cookbook or it’s author.  As soon I I find out, I will let you all know.  In the meantime . . . make these Butterballs.

My Notes:  Make sure that you FREEZE the dough balls prior to baking them. They are guaranteed to spread too much if you skip this step.  I made ganache by using heavy cream and two large symphony bars, but you could also use Buttercream, jam, Nutella or even Dulce de Leche as well.  I followed the recipe to a T, but next time I might just add another tablespoon or two of flour.  The dough is super sticky.  I made my dough & the ganache the day before I planned on baking them.

Ganache: The ganache needs to be made first, and then refrigerated for several hours before you can use it.  I simply brought 1 1/2 cups of heavy cream to a slow boil, then poured the hot cream over 2 (6.8 oz size) symphony bars that I had broke into small pieces.  Let the chocolate & cream sit untouched for about 3 minutes.  Take a whisk and beat the cream and the chocolate together until nice and smooth.  Cover the bowl with plastic wrap and chill 4 to 6 hours or overnight.  When the ganache is nice and thick, you can use as is, or take an electric stand mixer and beat it until is whipped.  Keep unused portion in the fridge for later use.

Vanilla Sugar: 1 1/2 to 2 cups of granulated sugar + 1 teaspoon vanilla.  Mix together until well combined.  Roll the baked balls in a generous amount of sugar or even confectioners sugar.

Enjoy!

VANILLA SUGAR BUTTER BALLS

• 1 Cup (2 sticks) butter at room temperature.
• 1/2 cup granulated sugar
• 1 3/4 cups all purpose flour
• 3/4 to 1 cup jam, ganache, Nutella, or even flavored Buttercream
• 2 cups vanilla sugar or confectioners sugar

Directions:

You will need 2 or 3 cookie sheets (ungreased)

In a mixer fitted with the whisk attachment, beat the butter on medium speed until it’s light and fluffy, 3 to 5 minutes.  Mix in the granulated sugar and when the mixture is well blended add the flour and mix until it forms a dough.  Wrap the dough in plastic and chill for at least 3 hours to make it easier to handle.  This also helps prevent the balls from flattening out too much when they’re baked.  (I made my dough the day before)

Preheat the oven to 375 degrees.

Taking off pieces of dough with your hands, roll small 3/4 ” balls of dough (about the size of a hazelnut in the shell). Chill them for 30 minutes in the freezer, then place them 2 inches apart on cookie sheets to allow for some spreading.  Bake for 10 to 12 minutes, or just until the cookies are firm but not browned.  Remove from the oven and let cool on the pans.

Spread the flat face of half of the cooled cookies with the jam or ganache and top with a second cookie to form a little sandwiched ball.  The filling will not show very much.  Once you’ve sandwiched them all together, burn them in vanilla sugar to coat the entire outside.  Confectioners sugar is also very good.

My Notes:  Make sure that you FREEZE the dough balls prior to baking them. They are guaranteed to spread too much if you skip this step.  I made ganache by using heavy cream and two large symphony bars, but you could also use Buttercream, jam, Nutella or even Dulce de Leche as well.  I followed the recipe to a T, but next time I might just add another tablespoon or two of flour.  The dough is super sticky.  I made my dough & the ganache the day before I planned on baking them.

Ganache: The ganache needs to be made first, and then refrigerated for several hours before you can use it.  I simply brought 1 1/2 cups of heavy cream to a slow boil, then poured the hot cream over 2 (6.8 oz size) symphony bars that I had broke into small pieces.  Let the chocolate & cream sit untouched for about 3 minutes.  Take a whisk and beat the cream and the chocolate together until nice and smooth.  Cover the bowl with plastic wrap and chill 4 to 6 hours or overnight.  When the ganache is nice and thick, you can use as is, or take an electric stand mixer and beat it until is whipped.  Keep unused portion in the fridge for later use.

Vanilla Sugar: 1 1/2 to 2 cups of granulated sugar + 1 teaspoon vanilla.  Mix together until well combined.  Roll the baked balls in a generous amount of sugar or even confectioners sugar.