You may also like
Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Land O Lakes Butter, softened
- 2/3 cup powdered sugar
- 5 tablespoons Land O Lakes Heavy Whipping Cream
- Sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons Land O Lakes Butter, softened
- 4 teaspoons Land O Lakes Heavy Whipping Cream
- 1 teaspoon raspberry-flavored coffee drink syrup*
Method
- Heat oven to 375F.
- 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.
- 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.
- 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.
