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