1/13/09

Raspberry Sandwich Meltaway Cookies

At Christmas time I usually make the (very) traditional Wafer cookies, which are two cookies sandwiched together with a thin layer of creamy frosting. The recipe uses whipping cream and powdered sugar and has been around at least as long as my dear departed Great Grandmother had been alive. Land O'Lakes butter took Grandma's recipe and made the creamy center raspberry. As I'm on a huge raspberry craving right now this recipe jumped out at me to make... but another jumped higher. I'm saving this one for 'next time' and hope you will make it soon too!


Raspberry Sandwich Meltaway Cookies


Cookies
2 cups all-purpose flour
3/4 cup Land O Lakes Ultra Creamy Butter, softened
2/3 cup powdered sugar
5 tablespoons whipping cream
Sugar

Filling
1 1/2 cups powdered sugar
2 tablespoons Land O Lakes Ultra Creamy Butter, softened
4 teaspoons whipping cream
1 teaspoon raspberry-flavored coffee drink syrup*

Heat oven to 375 degrees F.

Combine flour, 3/4 cup butter and 2/3 cup powdered 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, sugared-side up. Bake for 7 to 9 minutes or until edges are lightly browned. Cool completely.

Meanwhile, combine 1 1/2 cups powdered 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.

* Substitute 3/4 teaspoon raspberry flavoring.

Yields 4 dozen sandwich cookies.

Nutrition (1 sandwich cookie): Calories: 80; Fat: 4 g; Cholesterol: 10 mg; Sodium: 25 mg; Carbohydrates: 9 g; Dietary Fiber: 0 g; Protein: 1 g
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