Afternoon at Grandma’s Raspberry Sandwich Cookies
Makes 3-4 dozen, depending on size (but remember: big or small – not in-between)
1/2 cup unsalted butter, slightly softened
1/2 cup cream cheese
1/2 cup sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry jam
4 cups confectioners’ sugar
Milk, as required
24 maraschino cherry halves, patted dry
In a food processor or mixer, cream the butter, cream cheese, and sugar very well. Add in vanilla. Fold in the flour and salt and blend well. Pat into a dough on a floured board, wrap and refrigerate 20 minutes. Keep raspberry jam at the ready.
For the glaze, mix confectioners’ sugar and milk together to make a soft glaze.
Line doubled up baking sheets with parchment paper.
Preheat oven to 350 F. On a lightly floured work surface, roll out cookies to thickness just over 1/4 inch. Cut into circles and have equal amounts of ones with holes cut out of the center and the rest whole.
Bake cookies 12-16 minutes until lightly browned. Cool well.
Smear on some jam on whole cookies and top with the ones that have the cutouts. Glaze with the fondant and then plant a cherry half in the hole. Let cookies set a bit more.
These can be frozen or stored, each wrapped in wax paper and in a tin or pastry box.
Remember the days when a grandma made fancy sandwich cookies? These are that type of homey but pretty cookies. Cream cheese makes the dough tender.