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Preheat your oven at 375 F.
Take off pieces of dough with your hands, and roll small (3/4 inch) balls of dough between the palms of your hands. Chill them for 30 minutes in the freezer, then place them 2 inches apart on a cookie sheet, to allow for them to spread.
Bake the balls for 13 to 15 min, or until the cookies are firm but not browned. Remove them from the oven, and let them cool on the cookie sheet.
Spread the flat face of half of the cooled cookies with the ganache, and top with a second cookie to form a little sandwiched ball.
Once the chocolate filling is firmer, roll them in the vanilla-flavored sugar, to coat them entirely
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Mary's Butter Balls
Submitted by Gayle 11 June 2009
Ingredients
1 cup unsalted butter softened ,1/2 cup organic blond cane sugar ,1 3/4 cups all-purpose flour ,1/2 cup bittersweet ganache ,Vanilla-scented cane sugar for rolling ,
Method
In a mixer fitted with a whisk attachment, beat the butter until it becomes light (3 to 5 minutes). Mix in the sugar, and when the dough is homogeneous, add the flour. Mix until it forms a ball. Wrap it in plastic and chill for at least 3 hours. This will help to prevent the cookies from flattening out too much when they are baked.Preheat your oven at 375 F.
Take off pieces of dough with your hands, and roll small (3/4 inch) balls of dough between the palms of your hands. Chill them for 30 minutes in the freezer, then place them 2 inches apart on a cookie sheet, to allow for them to spread.
Bake the balls for 13 to 15 min, or until the cookies are firm but not browned. Remove them from the oven, and let them cool on the cookie sheet.
Spread the flat face of half of the cooled cookies with the ganache, and top with a second cookie to form a little sandwiched ball.
Once the chocolate filling is firmer, roll them in the vanilla-flavored sugar, to coat them entirely
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
