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Buttercups

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

In a large bowl, cream butter and sugar until light and fluffy. Beat

Printed from tasteofhome.com Sep 5, 2008

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Buttercups cont.

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.

Printed from tasteofhome.com Sep 5, 2008

Buttercups

Yield: 3 dozen.