Nutrition Facts

  • One serving:
  • 2 cookies
  • Calories:
  • 269
  • Fat:
  • 13 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 133 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g

Buttercups

These cookies began as simple Christmas cutouts. One day I decided to make them with a brown butter filling. Sometimes I'll fill the centers with melted chocolate.

SERVINGS

18

CATEGORY

Dessert

METHOD

Baked

PREP

25 min.

COOK

10 min.

TOTAL

35 min.

INGREDIENTS

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter, cubed
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 5 tablespoons water
  • 1/4 cup raspberry preserves or fruit preserves of your choice

DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle.
    On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter.
    Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
    Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; gradually add the confectioners' sugar, vanilla and enough water to achieve a spreading consistency.
    Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each. Yield: 3 dozen.

Printed from tasteofhome.com Sep 6, 2008

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