Raspberry Cream Wafers

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

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

In small bowl, mix flour, baking soda, cream of tartar and salt; set aside.

In 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 10-15 minutes or until firm enough to roll.

Heat oven to 350 degrees F.

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.

Place cookies on parchment lined cookie sheets and bake for 8-10 minutes, or until light gold on edges. Cool on racks. Continue with remaining dough.

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