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.
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
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