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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 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 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.
  • 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.
Nutrition Facts
2 each: 269 calories, 13g fat (8g saturated fat), 46mg cholesterol, 133mg sodium, 36g carbohydrate (22g sugars, 0 fiber), 2g protein.
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  • GirlyBob
    Dec 17, 2011

    This cookie is fantastic and so delicious! I did not make any substitutions as they were that good. I made an extra batch using peanut butter instead of the butter filling and those were great too. :)

  • carthuplas
    Dec 16, 2009

    These cookies are my new favorite - absolutely yummy.