By Pat Moynihan-Morris, P.H.Ec.
Pat is a recipe developer and freelance Home Economist. You can follower here on Instagram to see all her delicious recipes here.
1/2 cup unsalted butter, softened
1/4 cup shortening
1 cup sugar
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 cup raspberry jam
1-1/2 cups icing sugar
1/8 tsp almond extract
1-1/2 - 2 Tbsp. hot water
Heat oven to 350 F
Cream butter, shortening, sugar, eggs, and vanilla in large bowl on medium speed with electric mixer until light and creamy.
Combine flour, baking powder and salt . Add to creamed mixture , beating on low speed until blended. Refrigerate for 1 hour.
Roll dough on lightly floured surface to 1/8 inch thickness. Cut into 2 inch rounds. Re-roll leftover pieces.
Place on parchment lined cookie sheets.
Bake for 6 to 9 minutes or until lightly browned around edges.
Filling: spread underside of half of the cookie with jam. Top with remaining cookies to form sandwiches. Combine icing sugar, almond extract and enough hot water to make a thin frosting. Frost tops of cookies. Decorate with small pieces of cherry.
(makes about 3-1/2 dozen cookies)