Raspberry Love Sandwich Cookies

taste of home summer appetizers 2011

RASPBERRY LOVE

2 cups butter, soft

1 cup sugar

4 egg yolks

2 tsp vanilla extract

1 drop lemon juice

5 1/3 cups all-purpose flour

¼ tsp salt

FILLING:

1 jar (12 oz) raspberry preserves

ICING:

1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1-2 T 2% milk

 

1.       Large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

2.       Beat in vanilla and lemon juice

3.       Combine flour and salt; gradually add to the creamed mixture and mix well.

4.       Refrigerate for 1 hour or until easy to handle

5.       Divide dough into three portions. On a lightly floured surface, roll out each portion to ¼ inch thickness. Cut with a 2 inch round cookie cutter. Place 1 in. apart on ungreased baking sheets

6.       Bake at 350 for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.

7.       Spread bottom half of the cookies with raspberry preserves; top with remaining cookies

8.       For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.



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