Vanilla Santa Cookies

By ezunich

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 3/4 cups all-purpose flour
• Raspberry Filling
• 2 oz. white chocolate, chopped
• 1/4 cup butter, softened
• 2 tbs raspberry preserves
• 1 tsp vanilla
• 3 1/2 cups powdered sugar
• 1 to 3 tbs whipping cream

Details

Servings 22

Preparation

Step 1

1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium 30 seconds. Add sugar; beat well. Beat in egg, vanilla, baking soda, and salt. Beat in as much flour as you can; stir in remaining by hand.

2. Divide dough in half. Shape each half in a 7-inch log about 1 1/2 inches in diameter. (For small cookies, shape dough in 10-inch logs about 1 inch in diameter) Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.

3. Heat oven to 350°F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes or just until edges and tops of cookies are firm. Transfer to wire rack; cool completely.

4. Spread the flat side of half the large cookies with 1 tablespoon Raspberry Filling (use 2 teaspoons filling for small cookies). Top with remaining cookies, flat sides to filling.

Raspberry Filling:

In small saucepan melt chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable. Use to fill Chocolate or Vanilla Santa's Sandwiches.
Makes 1 2/3 cups.