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1/2
cup butter, softened
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1
cup granulated sugar
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1
large egg
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2
teaspoons vanilla
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1/4
teaspoon baking soda
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1/4
teaspoon salt
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1 3/4
cups all-purpose flour
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1
recipe Raspberry Filling, (recipe below)
1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium 30 seconds. Add sugar; beat well. Beat in egg, vanilla, baking soda, and salt. Beat in as much flour as you can; stir in remaining by hand.
2. Divide dough in half. Shape each half in a 7-inch log about 1-1/2 inches in diameter. (For small cookies, shape dough in 10-inch logs about 1 inch in diameter). Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.
3. Heat oven to 350 degrees F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes or just until edges and tops of cookies are firm. Transfer to wire rack; cool completely.
4. Spread the flat side of half the large cookies with 1 tablespoon Raspberry Filling (use 2 teaspoons filling for small cookies). Top with remaining cookies, flat sides to filling. Makes 22 large/30 small sandwiches.
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2
ounces chopped white chocolate
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1/4
cup softened butter
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2
tablespoons raspberry preserves
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1
teaspoon vanilla
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3 1/2
cups powdered sugar
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1
- 3
tablespoons whipping cream
In small saucepan melt white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in raspberry preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable.
- Calories 194,
- Protein (gm) 1,
- Carbohydrate (gm) 31,
- Fat, total (gm) 8,
- Cholesterol (mg) 29,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Sugar, total (gm) 30,
- Vitamin A (IU) 243,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 92,
- Potassium (mg) 16,
- Calcium (DV %) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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