2 cups (260 grams) all purpose flour
1/2 teaspoon (2 grams) salt
1 cup (225 grams) unsalted butter, at room temperature
1/2 cup (100 grams) white granulated sugar
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) (140 grams) raspberry jam (homemade or store bought)
Butterball Cookies: In a separate bowl whisk the flour with the salt.
In the bowl of your electric mixer, fitted with a paddle attachment, (or with a hand mixer), beat the butter, until smooth (about 1 minute). Add the sugar and beat, on medium speed, until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Beat in the flour mixture just until incorporated.
Roll the batter into 3/4 inch (2 cm) (10 grams) round balls. Place the balls of dough on a parchment lined baking pan and place in the freezer for about 30 minutes. (This will make the dough very firm which will prevent the cookies from spreading during baking.)
Meanwhile preheat your oven to 375 degree F (190 degrees C) and place the oven rack in the center of the oven.
When the balls of dough are firm, remove from freezer. Bake in preheated oven for about 12 minutes or until the cookies are firm and barely tinged with brown around the edges. Remove from oven and place on a wire rack.
Garnish: Place the sugar on a large plate. While the cookies are still warm, gently roll each cookie in the sugar. Place on a wire rack to finish cooling. Then take one cookie and spread a little raspberry jam on the underside of the cookie. Top with a second cookie to form a sandwich. Repeat with the rest of the cookies.
Store in an airtight container in the refrigerator for about one week. Bring to room temperature before serving.
Makes about 30 sandwich cookies.
These delicious Butterball Cookies take two buttery rounds of sugar coated shortbreads and sandwiches them together with a tangy raspberry jam.
Sandwich cookies are all about contrasts; both in flavor and in texture. This is definitely true with Butterball Cookies where we contrast tart and tangy raspberry jam with a sweet and buttery shortbread. If you look at a sandwich cookie you will notice that both cookies are about the same size. This is important, so when rolling the balls of dough try to make them all the same size. The last thing you want to have is two cookies that don't fit together perfectly so you have jam leaking out the sides. Also, do not overfill with jam as you want just enough filling to hold the two cookies together. So put the filling in the center of one cookie and then gently place the second cookie on top of the filling.
Although you can use store bought raspberry jam, I often make my own. It is really quite simple and I think the flavor is far superior. Now, if the jam you're using is not really firm you may want to thicken it with a little cornstarch. To do this, combine 1 teaspoon (3 grams) cornstarch with 1 teaspoon water. Add to the raspberry jam and heat until it just comes to a boil. Reduce the heat to a simmer and, stirring constantly, cook for about one to two minutes (or until thick). Remove from heat and let cool before using.