Raspberry Cream Wafers

Ingredients

Cookie Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Raspberry Cream Filling

• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1 teaspoon whole milk
• 2 tablespoons raspberry jam
• Colored sugar crystals

Instructions

Cookie Dough

1. In a small bowl, mix flour, baking soda, cream of tartar and salt; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy; add eggs and vanilla extract and mix thoroughly. Gradually mix in dry ingredients, beating on low speed until soft dough forms. Chill in freezer for 10 to 15 minutes or until firm enough to roll.
3. Heat oven to 350 degrees F. Line a cookie sheet with parchment.
4. Divide dough in half; place unused half in refrigerator. On well floured surface, roll dough to 1/4 inch thick. Use a 1 inch round or flower shaped cookie cutter and cut out shapes. Cut out a small hole in center of half the cookies (a decorating tip works well as an impromptu cookie cutter). Place scraps back in freezer to firm up.
5. Place cookies on prepared cookie sheet and bake for 8 to 10 minutes, or until light gold on edges.
6. Cool on racks.
7. Continue with remaining dough.

Raspberry Cream Filling

1. In a small bowl, cream butter and confectioners' sugar on low speed. Add almond extract, milk and raspberry jam; beating until fluffy. Spread or pipe filling onto solid cookies, top with cutout cookies and press down slightly. Sprinkle with colored sugar.