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Raspberry Cream Shortbread Sandwich Cookies Recipe


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     Raspberry Cream Shortbread Sandwich Cookies

Category   Desserts - Breads
Sub Category   None
Servings   20
Preptime   45 min

1 cup butter, soft
1/2 cup powdered sugar
2 cups flour
1/4 teaspoon salt
3/4 cup marshmallow creme
1/3 cup butter, soft
2/3 cup powdered sugar
3 tablespoons red raspberry preserves

Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well mixed. Stir in flour and salt. If necessary, use your hands to form mixture into soft dough. Roll dough out on lightly floured surface until 1/4 inch thick. Cut into small rounds using 1 3/4-inch round or scalloped cookie cutters. On ungreased cookie sheets, place rounds 1/2 inch apart. Cut mini shapes out of the center of half of the cookies, using 3/4- to 1-inch round or scalloped cookie cutters. Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Meanwhile, in large bowl, beat marshmallow crème and 1/3 cup butter with electric mixer on medium speed until blended. Slowly beat in 2/3 cup powdered sugar until fluffy.
Spread about 1 1/2 teaspoons whipped frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves in center. Top each with cookie that has center cutout to make sandwich cookie.

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