Raspberry Cream Wafers

Butter cookies filled with raspberry cream are luscious additions to your 

tea time cookie tray. They can be varied by adding your favorite flavor 

of jam or preserves, e.g. blackberry. My favorite jam for this recipe 

is the Blackberry-Raspberry from Maury Island Farms. You can order 

this jam by visiting their Web site at www.goodjam.com

 

 

Cookie Dough

3/4 cup butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

 

Raspberry Cream Filling

1/2 cup butter, softened

2 cups confectioners' sugar

1/2 teaspoon almond extract

2 tablespoons raspberry jam

1 teaspoon whole milk

 

Party sugar or multi-colored sugar crystals

 

 

1.  Cookie dough: In large bowl, use mixer to beat butter and sugar until fluffy; 

     beat in eggs and vanilla.  

2.  Sift flour, baking soda, cream of tartar and salt over   

     creamed butter; beat on low speed just until a dough forms.  

3.  Place dough in freezer for 15 minutes to firm enough to roll.  

4.  Preheat oven to 350 degrees.  

5.  Roll 1/2 of the dough at a time out on a well-floured

     breadboard. The dough may be between 1/8 and 1/4 of an

     inch thick. Cut out shapes with a 1-inch size flower cookie

     cutter. Place the bits of cut dough back into the freezer to

     cool. Cut a hole in the middle of half the cookies with the

     small end of a 807 piping tip. Set on 4 parchment lined

     baking trays. Bake each sheet for 7-10 minutes depending on

     how thin the dough was rolled. Set cookies on cooling racks.  

6.  Icing: Using clean beaters, cream butter; add confectioners'   

     sugar on low  speed. Add almond extract, raspberry jam and   

     milk. Continue to beat until fluffy. Fit a piping bag with a 

     number 12 piping tip. Fill bag with icing.   

7. When cookies are completely cooled, pipe a generous amount

     of icing onto the top of cookie without the cutout center. 

    Then gently top with cookie with cutout center. Press down 

    slightly. Immediately sprinkle with party sugar. Shake off 

    excess and set on a silver or doily lined tray.   

    Hint: For Valentines, cut out heart shapes and then cut a   

     smaller heart shape in half the cookies so the icing will show  

    through the top.    

     Makes 2-3 dozen depending on size of cookie cutter

 

 

 

  Seasoned with Love - A copyright recipe

from Seasoned with Love: A collection of best-loved recipes inspired

by over 40 cultures. We would love to have you print this recipe

for your own use.