by Lori Fisk-Conners
For the Cookies
1 ½ cups all-purpose flour, plus more for work surface
½ teaspoon salt
¾ cup (1 ½ sticks) butter
¾ cup sifted powdered sugar
1 large egg
For the Filling
¼ cup (1/2 stick) butter
2/3 cup sifted powdered sugar
Pinch of salt
2 tablespoons raspberry liquor
For the Glaze
6 oz. semisweet chocolate melted
Make cookies: sift together flour & salt into medium bowl & set aside. Put butter in large mixing bowl. Mix on medium high until fluffy for about 2 minutes. Add sugar mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture, mix until just combined. Wrap dough in plastic wrap and place in refrigerator until firm for about 2 hours.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1-½ inch rounds. Using a spatula transfer onto baking sheet lined with parchment paper spacing about 1 inch apart.
Bake cookies rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
This is one of my friends & families favorite recipes. I don’t make it every year because it does take a lot of time to make. You can also change out the butter cream to be flavored with other liquors of your choice, almond, chocolate, orange whatever flavor you like. If you could make smaller batches of butter cream each with different flavors for a festive Christmas cookie platter for your next holiday event.
Make filling: Put butter in mixing bowl. Mix on medium until smooth, about 3 minutes. Add sugar, salt, and raspberry liquor. Mix until smooth.
Make glaze: Melt chocolate over double boiler or in microwave on medium heat.
Assemble cookies: Spread filling on bottom half of the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches 1/3 of the way into the warm glaze; transfer to wire racks set over baking sheets for cooling. Refrigerate until set, about 15 minutes.