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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.
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