Total Time
30mins
Prep 20 mins
Cook 10 mins

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Ingredients Nutrition

  • 2 13 cups White Lily® All Purpose Flour
  • 1 12 cups butter, softened, divided
  • 13 cup heavy cream
  • 14 cup granulated sugar
  • 1 12 cups powdered sugar
  • 12 teaspoon almond extract
  • 2 tablespoons Smucker's® Red Raspberry Preserves

Directions

  1. COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
  2. HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
  3. ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
  4. CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
  5. BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
  6. BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
  7. STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.