Combine flour, 3/4 cup butter and 2/3 cup confectioners' sugar in large mixer
bowl. Beat at low speed, scraping bowl often, until crumbly (2 to 3 minutes). Gradually
stir in 5 tablespoons whipping cream by hand.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining
dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch cookie cutter. Dip
1 side of each cookie into sugar. Place 1 inch apart onto ungreased cookie sheets,
Bake for 7 to 9 minutes or until edges are lightly browned. Cool
Meanwhile, combine 1 1/2 cups confectioners' sugar, 2 tablespoons butter,
4 teaspoons whipping cream and raspberry syrup in small mixer bowl. Beat at medium
speed until creamy (1 to 2 minutes).
Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second
cookie. Squeeze together gently. Repeat with remaining cookies.