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Butterball Cookies Tested Recipe

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Butterball Cookies Recipe

What could be more delicious than two buttery rounds of sugar coated shortbread sandwiched together with tangy raspberry jam? This recipe comes from Gale Gand's cookbook Chocolate and Vanilla. It is what you would call a flip book; that is, it is divided into two sections. One section is devoted to chocolate recipes, while the other section has recipes using vanilla. I like how, besides excellent recipes, she also covers these ingredient's history, how they are made, and all about choosing which type to buy.

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 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 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 the flavor is far superior to any commercial jam. So to make your own, place 2 cups (225 grams) (8 ounces) frozen unsweetened raspberries and 1/4 cup (50 grams) of granulated white sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 - 25 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You will have about one cup (240 ml) of jam. Add a drop or two of lemon juice, if desired. Cover and place in the refrigerator to firm up for at least a day before using.

 

Butterball Cookies: In a separate bowl whisk the flour with the salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Wrap the dough in plastic wrap, and chill in the refrigerator for 2-3 hours, or until firm.  

Roll the dough into small balls that are about the size of a hazelnut (about 3/4 inch) (about 2 cm). 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.

Preheat the 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 10 to 12 minutes or until the cookies are firm but not brown. Remove from oven and place on a wire rack to cool.

Place the sugar on a large plate. While the cookies are still a little warm, lightly 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.

Makes about 36 sandwich cookies.

Store in an airtight container in the refrigerator for about one week. Bring to room temperature before serving.

Reference:

Gand, Gale. 'Chocolate & Vanilla'. Clarkson/Potter Publishers, New York: 2006.

Butterball Cookies:

2 cups (260 grams) all purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

Filling:

1/2 cup (120 ml) raspberry jam

Garnish:

1 1/2 cups (300 grams) granulated white sugar

 
 
     
 

 

 

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