These melt-in-your-mouth wafers are filled with a rich raspberry-flavored cream.
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Cookie
2 cups all-purpose flour
34 cup Land O Lakes® Butter, softened
23 cup powdered sugar
5 tablespoons Land O Lakes® Heavy Whipping Cream
Sugar
Filling
1 12 cups powdered sugar
2 tablespoons Land O Lakes® Butter, softened
4 teaspoons Land O Lakes® Heavy Whipping Cream
STEP 1
Heat oven to 375°F.
STEP 2
Combine flour, 3/4 cup butter and 2/3 cup powdered sugar in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Gradually stir in 5 tablespoons whipping cream.
STEP 3
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 7-9 minutes or until edges are lightly browned. Cool completely.
STEP 4
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.
STEP 5
Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie. Squeeze together gently. Repeat with remaining cookies.
