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Buttercups

 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 2 hours or
  • until easy to handle.
  • Preheat oven to 375°. 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 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 heat; gradually add 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.
Nutritional 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.