Viennese Jewel Cookies
Posted by: Tuddles Wed, 13 Jul 2005, at 5:47 p.m.
1 roll (1 pound, 4 ounces) refrigerated sugar cookie dough, cut in 36 slices
3 tablespoons chocolate sprinkles
2/3 cup canned raspberry dessert filling
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 12 minutes
Heat the oven to 350º F.
Place the cookies 1-inch apart on a parchment-lined or lightly greased baking
sheet. Use a small round biscuit cutter to cut out the center of 18 cookies;
sprinkle them with chocolate sprinkles, and press lightly into the surface.
Bake the cookies for 10 to 11 minutes until golden. Transfer to rack to cool
Spread each whole cookie with 2 teaspoons of the raspberry filling. Top with the
cutout cookies to make sandwiches. Store in a covered tin for up to 3 days.