Raspberry Cream Wafers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 1/3 cups lily® all purpose flour
• 1 1/2 cups butter, softened, divided
• 1/3 cup heavy cream
• 1/4 cup granulated sugar
• 1 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 2 tablespoons smucker's® red raspberry preserves

Recipe

• 1 combine flour, 1 cup butter and cream in large bowl until blended. divide dough into thirds; shape each into a flattened ball. wrap in plastic wrap; chill about 1 hour.
• 2 heat oven to 375 degrees f. cover a sheet of wax paper with granulated sugar.
• 3 roll one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
• 4 cut with 1 1/2-inch cookie cutter. place on prepared wax paper. turn to coat both sides of cookies. place on ungreased baking sheet about 1 inch apart. pierce each cookie 3 or 4 times with fork.
• 5 bake 7 to 9 minutes or until edges begin to brown. cool on wire rack.
• 6 beat remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
• 7 stir in raspberry preserves to achieve a swirled appearance. just before serving, sandwich two cookies together with 1 teaspoon of filling.