Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 egg

  3. 1 teaspoon vanilla extract

  4. 2-1/2 cups all-purpose flour FILLING:

  5. 1/4 cup butter, cubed

  6. 1-1/2 cups confectioners' sugar

  7. 3/4 teaspoon vanilla extract

  8. 5 tablespoons water

  9. 1/4 cup raspberry preserves or fruit preserves of your choice

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; gradually add the confectioners' sugar, vanilla and enough water to achieve a spreading consistency. Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each. Yield: 3 dozen.


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