Raspberry Meltaways

1. 1

   Heat oven to 375F.

2. 2

   Combine flour, 3/4 cup butter and 2/3 cup powdered sugar in bowl.

3. 3

   Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.

4. 4

   Gradually stir in 5 tablespoons whipping cream.

5. 5

   Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.

6. 6

   Cut with 1 1/2-inch cookie cutter.

7. 7

   Dip 1 side of each cookie into sugar.

8. 8

   Place 1 inch apart onto ungreased cookie sheets, sugared-side up.

9. 9

   Bake 7-9 minutes or until edges are lightly browned.

10. 10

    Cool completely.

11. 11

    Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 4 teaspoons whipping cream and raspberry syrup in small bowl.

12. 12

    Beat at medium speed until creamy.

13. 13

    Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie.

14. 14

    Squeeze together gently.

15. 15

    Repeat with remaining cookies.

No additional tips available.