Cream butter & sugar. Mix in other ingredients one
at a time, stirring thoroughly. Split dough in half and
chill for 30 minutes in refrigerator then 15 minutes in
freezer. Puree raspberries. Slowly add to confectioner’s
sugar, stirring to avoid
clumps.
Roll out dough and cut out in a
circle. Use end of the rolling pin to create a depression in
the cookie. Fill with raspberry mixture. (Don't
overfill as topping will expand.) Place on an ungreased cookie sheet. Cook in oven at 375 degrees
for 10 minutes.
Cool on wire racks. Allow time for
topping to dry.
