Buttercups

By Addie

These cookies began as simple Christmas cutouts. One day I decided to make them with a brown butter filling. Sometimes I'll fill the centers with melted chocolate. —Alice Le Duc, Cedarburg, Wisconsin

Ingredients

• COOKIES:
• 1 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• ................................................
• FILLING:
• 1/4 cup butter, cubed
• 1 1/2 cups confectioners' sugar
• 3/4 teaspoon vanilla extract
• 5 tablespoons water
• 1/4 cup raspberry preserves or fruit preserves of your choice

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter.

Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; gradually add the confectioners' sugar, vanilla and enough water to achieve a spreading consistency.

Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each. Yield: 3 dozen.
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REVIEWS:

This cookie is fantastic and so delicious! I did not make any substitutions as they were that good. I made an extra batch using peanut butter instead of the butter filling and those were great too. :)

These cookies are my new favorite - absolutely yummy.