RASPBERRY FILLED SUGAR COOKIES
1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Raspberry jam
In large bowl, combine first 5 ingredients; blend well. Stir in dry ingredients and mix well. Chill dough.
Roll dough to 1/4-inch thickness on floured surface. Cut with 2- to 2 1/2-inch round floured cookie cutter.
Place half of cookies on ungreased cookie sheets. Place teaspoon of raspberry jam on each. Top with another cookie; press edges to seal with tip of finger. Prick tops once with fork. Sprinkle tops with sugar.
Bake at 400 degrees F for 8 to 10 minutes or until edges are light brown. Immediately remove from pans.
From: Cookie, NH - 09-02-97
1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Raspberry jam
In large bowl, combine first 5 ingredients; blend well. Stir in dry ingredients and mix well. Chill dough.
Roll dough to 1/4-inch thickness on floured surface. Cut with 2- to 2 1/2-inch round floured cookie cutter.
Place half of cookies on ungreased cookie sheets. Place teaspoon of raspberry jam on each. Top with another cookie; press edges to seal with tip of finger. Prick tops once with fork. Sprinkle tops with sugar.
Bake at 400 degrees F for 8 to 10 minutes or until edges are light brown. Immediately remove from pans.
From: Cookie, NH - 09-02-97
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