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
