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
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.
Raspberry Cream Filling: 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
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