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Easter Sugar Sandwich Cookies

Make these fruit-filled sugar cookies from our Test Kitchen throughout the year by using different cookie cutter shapes.

18 ServingsPrep: 10 min. + chilling Bake: 10 min. + cooling

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup raspberry filling
1/3 cup apricot filling

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in eggs and extract. Combine the flour, salt and baking soda;
gradually add to creamed mixture and mix well. Cover and refrigerate
for 1 hour or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one
portion to 1/8-in. thickness. Cut with a floured 2-1/2-in. round
cookie cutter. Repeat with remaining dough. Using a small floured
bunny- or chick-shaped cookie cutter, cut out the center of half of
the cookies.
Place cookies and cutouts 1 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are very lightly
browned. Remove to wire racks to cool.
Spread bottoms of the solid cookies with filling; place cookies with

2 of 2

Easter Sugar Sandwich Cookies (continued)

Directions (continued)

cutout centers over filling. Serve with cutouts. Yield: 1-1/2 dozen
sandwich cookies and 1-1/2 dozen small cutouts.

Nutrition Facts: 1 serving (1 each) equals 188 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 98 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.