Raspberry Cream Wafers

READY IN: 30mins
YIELD: 60 wafers


  • 2 13
    cups White Lily® All Purpose Flour
  • 1 12
    cups butter, softened, divided
  • 13
  • 1 12
  • 12
    teaspoon almond extract
  • 2
    tablespoons Smucker's® Red Raspberry Preserves


  • 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.
  • HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
  • 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).
  • 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.
  • BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
  • 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.
  • STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.