I've been thinking about the eras that were known as the good-ol-days and that brings me to the 1950's.
I didn't live in the 1950's, but things seemed simple back then. I like simple, which inspired me to make some cookies that reminded me of yesteryear, or something my grandmother would have made for her kids.
This is how it went....
Simple butter cookies with a creamy raspberry middle, shaped into stars served with a glass of milk. Can't get much better than that.
Unless you don't like milk, but we'll pretend you do.
Using the star shaped cookie cutter is reminiscent of Americana.
Creamy raspberry filling, use to spread on the backside of the cookie to make a sandwich effect.
These tasty raspberry cream cookies are a real treat reminding us of the simpleness of yesteryear.
Ingredients for Butter Cookies -
2 sticks of butter, softened
1/2 cup of powdered sugar
2 cups flour
1 teaspoon vanilla extract
Directions for butter cookies -
In a stand mixer or electric mixer, cream softened butter on medium until smooth. Add teaspoon of vanilla and powdered sugar until creamy and combined well. Gradually add in flour until combined well.
Take out dough and place on a sheet of plastic wrap, flatten out with hands to make rolling out easier, and cover top of dough with another sheet of plastic wrap. Place in refrigerator for an hour.
Place dough on a sheet of wax paper, cover the top of dough with another sheet of wax paper, roll dough to 1/4" thickness. Using a star cookie cutter, cut out star shapes and place on an ungreased cookie sheet. (hint: if your dough is sticking to the cutter, place the dough in the freezer for about 5-10 minutes)
Preheat the oven to 350 degrees F.
Place the cookie sheets in the refrigerator (approx. 15 mins.) while preheating.
Remove cookies from refrigerator and place in oven for 12 to 15 minutes. Do not over cook, take out just as the edges of the cookie are starting to turn a light golden color.
While the cookies are in the oven, start the cream filling.
Ingredients for raspberry cream filling -
2 1/2 cups powdered sugar
1/2 cup softened butter
1/2 cup cream cheese
1 cup fresh raspberries chopped
Directions for raspberry cream filling -
In a stand mixer or electric mixer, cream softened butter and cream cheese on medium until smooth. Gradually add powdered sugar, then the raspberries until well combined. Refrigerate until ready to add to cookies.
Enjoy the cookies immediately or keep chilled in refrigerator until ready to eat.