Raspberry Sandwich Cookies

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  • 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


  1. Cream butter; gradually add confectioners' sugar, beating at medium speed of an electric mixer. Add flour and vanilla extract, mixing well.
  2. 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.
  3. Place cookies on ungreased cookie sheets.
  4. Bake at 300 degrees F for 20 minutes or until the cookies are very lightly browned.
  5. Cool cookies on wire racks.
  6. Just before serving, spread top of each solid cookie with about 1/2 teaspoon of raspberry preserves. Top each with cookie cutout.

Yield: 3 dozen

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