Raspberry Sandwich Cookies

1 cup butter, softened
1/2 cup sifted confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 cup seedless raspberry preserves

Cream butter; gradually add confectioners' sugar, beating at medium speed of an electric mixer. Add flour and vanilla, mixing well. Shape dough to 1/8-inch thickness on a lightly floured surface. Cut with 2-inch round cutter. Use a 3/4-inch cutter to cut out a star (can use any decorative design) in center of half the cookies. Pierce solid cookies with the tines of a fork.

Place cookies on ungreased cookie sheets. Bake at 300 degrees F for 20 minutes or until the cookies are very lightly browned. Cool cookies on wire racks. Just before serving, spread top of each solid cookie with about 1/2 teaspoon of raspberry preserves. Top each with cookie cutout.

Yields 3 dozen.