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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.

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Stephanie Jaworski

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