These melt-in-your-mouth wafers are filled with a rich raspberry-flavored cream.
60 min.prep time
4 dozen cookies
2 cups all-purpose flour
2/3 cup powdered sugar
5 tablespoons whipping cream
1 1/2 cups powdered sugar
4 teaspoons whipping cream
1 teaspoon raspberry-flavored coffee drink syrup*
Heat oven to 375°F. Combine flour, 3/4 cup butter and 2/3 cup powdered sugar in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Gradually stir in 5 tablespoons whipping cream.
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 bowl. Beat at medium speed until creamy.
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.
Nutrition Facts (1 sandwich cookie)
Dietary Fiber: 0g
Recipe #11174B©2001Land O'Lakes, Inc.