INGREDIENTS
3/4 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1 tsp vanilla
1 cup flour
1/2 cup cornstarch
For Raspberry filling:
1/4 unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
DIRECTIONS
In a mixing bowl, beat butter, sugar and vanilla until light and fluffy. Sift flour and cornstarch over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Shape into 1/2-inch balls. Place on an ungreased cookie sheet. Using a fork dipped in flour, lightly flatten each ball until 1/2-inch thick. Bake for 12 to 15 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
Lay out half the cookies and spread with a small amount of filling. Sandwich together with an uniced cookie. Serve dusted with icing sugar.
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