BUTTERCUPS
I used to make these cookies as simple Christmas cutouts until I came up with the idea of adding a brown butter filling. Sometimes I’ll fill the centers with melted chocolate.
—ALICE LE DUC CEDARBURG, WI
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
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
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 2 hours or until easy to handle.
2. Preheat oven to 375°. 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.
3. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; gradually add confectioners’ sugar, vanilla and enough water to achieve a spreading consistency.
5. Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each.