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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. —Alice Le Duc, Cedarburg, Wisconsin

18 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

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.

2 of 2

Buttercups (continued)

Directions (continued)

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.

Nutrition Facts: 2 cookies equals 269 calories, 13 g fat (8 g saturated fat), 46 mg cholesterol, 133 mg sodium, 36 g carbohydrate, trace fiber, 2 g protein.