Buttercups

• 1 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 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 375u0b0. 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
4. . Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
5. 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.
6. Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each.

butter, sugar, egg, vanilla, flour, butter, sugar, vanilla, water, raspberry preserves

Taken from www.tasteofhome.com/recipes/buttercups/ (may not work)