Raspberry Cream Wafers

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• Ready In: 30 mins
• Yields: 60 wafers

Ingredients

• 2 1⁄3 cups  White Lily® All Purpose Flour
• 1 1⁄2 cups butter, softened, divided
• 1⁄3 cup heavy cream
• 1⁄4 cup granulated sugar
• 1 1⁄2 cups powdered sugar
• 1⁄2 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.