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Buttercups
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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 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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |