Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar2 teaspoon milk2 cups all-purpose flour1/2 cup cornstarch1/8 teaspoon saltFILLING:5 tablespoons raspberry jamFROSTING:1/4 cup butter, softened1 cup confectioners’ sugar1 teaspoon vanilla extractGreen food coloringQuartered red candied cherries and star-shaped sprinkles
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball.
On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies.
In a large bowl, beat the butter, confectioners’ sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.
