Wednesday, December 5, 2007

Mary's Butterballs

I knew as soon as I bought this book Chocolate & Vanilla by Gale Gand, that I wanted to make these cookies. You have a butter cookie sandwiched with chocolate ganache, or raspberry jam, and then rolled in vanilla sugar. They are simple to make, with only 3 ingredients for the cookie, and I will definitely make again. These may even go into goodie baskets for Christmas this year. Maybe next time, I will vary the filling, may strawberry and chocolate, or raspberry and white chocolate...


Mary's Butterballs:


1 Cup (2 sticks)unsalted butter, softened
1/2 Cup granulated sugar
1 3/4 Cup all-purpose flour
1/2 Cup chocolate ganache or raspberry jam
vanilla sugar, for rolling



*To make vanilla sugar, put a vanilla bean in a cup of sugar and let sit for at least 12 hours.


*Chocolate ganache recipe is here.

In a mixer with the whisk attachment, beat the butter on medium speed until it's light and fluffy, 3-5 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 rat least 3 hours to make is easier to handle. This also helps prevent the balls from flattening out too much when they're baked.



Preheat oven to 375 degrees.



Taking off pieces of dough with your hands, roll small (3/4 inch) balls of dough. Chill them for 30 minutes in the freezer, then place them 2 inches apart on cookie sheets to allow for some spreading. Bake for 10-12 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, bury them in vanilla sugar to coat the entire outside.

9 comments:

Michelle said...

These look awesome and I am definitely adding them to my Christmas baking list!

Gigi said...

i agree with michelle, i think i am making them for christmas. they look too good to pass up.

Deborah said...

I just added this book to my Christmas wish list!! The cookies look wonderful!

April said...
This comment has been removed by the author.
Emiline said...

Mmmm. Butterballs.... They sound delightful.
I like your teapot, too.

Megan said...

Wow! they look great and only 3 ingredients. I bookmarked these babys.

Kristen said...

Oh yum!

Sharona May said...

Wow , Those are cute little cookies. Probably great with milk or tea.

http://birdfood-sharona.blogspot.com/

vanessa said...

hi! these looked so good i had to make them right away! they taste delicious but my cookies didn't come out half as nice and round as yours did. i followed the directions to a tee - any recommendations for next time? thanks!
check mine out here: http://kittyhasclaws.blogspot.com/2009/05/my-little-butterball.html

Wednesday, December 5, 2007

Mary's Butterballs

I knew as soon as I bought this book Chocolate & Vanilla by Gale Gand, that I wanted to make these cookies. You have a butter cookie sandwiched with chocolate ganache, or raspberry jam, and then rolled in vanilla sugar. They are simple to make, with only 3 ingredients for the cookie, and I will definitely make again. These may even go into goodie baskets for Christmas this year. Maybe next time, I will vary the filling, may strawberry and chocolate, or raspberry and white chocolate...


Mary's Butterballs:


1 Cup (2 sticks)unsalted butter, softened
1/2 Cup granulated sugar
1 3/4 Cup all-purpose flour
1/2 Cup chocolate ganache or raspberry jam
vanilla sugar, for rolling



*To make vanilla sugar, put a vanilla bean in a cup of sugar and let sit for at least 12 hours.


*Chocolate ganache recipe is here.

In a mixer with the whisk attachment, beat the butter on medium speed until it's light and fluffy, 3-5 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 rat least 3 hours to make is easier to handle. This also helps prevent the balls from flattening out too much when they're baked.



Preheat oven to 375 degrees.



Taking off pieces of dough with your hands, roll small (3/4 inch) balls of dough. Chill them for 30 minutes in the freezer, then place them 2 inches apart on cookie sheets to allow for some spreading. Bake for 10-12 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, bury them in vanilla sugar to coat the entire outside.

9 comments:

Michelle said...

These look awesome and I am definitely adding them to my Christmas baking list!

Gigi said...

i agree with michelle, i think i am making them for christmas. they look too good to pass up.

Deborah said...

I just added this book to my Christmas wish list!! The cookies look wonderful!

April said...
This comment has been removed by the author.
Emiline said...

Mmmm. Butterballs.... They sound delightful.
I like your teapot, too.

Megan said...

Wow! they look great and only 3 ingredients. I bookmarked these babys.

Kristen said...

Oh yum!

Sharona May said...

Wow , Those are cute little cookies. Probably great with milk or tea.

http://birdfood-sharona.blogspot.com/

vanessa said...

hi! these looked so good i had to make them right away! they taste delicious but my cookies didn't come out half as nice and round as yours did. i followed the directions to a tee - any recommendations for next time? thanks!
check mine out here: http://kittyhasclaws.blogspot.com/2009/05/my-little-butterball.html