Ingredients

• 1/2  cup butter, softened
• 1  cup granulated sugar
• 1  large egg
• 2  tsp. vanilla
• 1/4  tsp. baking soda
• 1/4  tsp. salt
• 1-3/4  cups all-purpose flour
• 1  recipe Raspberry Filling, (recipe below)

Directions

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.

Raspberry Filling:In small saucepan melt 2 oz. chopped white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat 1/4 cup softened butter until creamy. Beat in 2 Tablespoons raspberry preserves and 1 teaspoon vanilla. Gradually beat in 3-1/2 cups powdered sugar and cooled white chocolate. Add 1 to 3 Tablespoons whipping cream until spreadable.