Monk’S Raspberry Cookies

• FOR THE COOKIES:
• 1 cup Butter, Softened
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Cocoa
• 1 cup Ground Pecans
• 2 cups All-purpose Flour
• FOR THE FILLING:
• 16 ounces, weight Raspberry Jam
• FOR THE ICING:
• 1 cup Confectioners Sugar
• 1/2 teaspoons Vanilla
• 5 drops Red Food Coloring
• 2 teaspoons Milk

1. Cream butter and sugar together until light and fluffy. Add vanilla. Set aside for a moment.
2. Sift together dry ingredients and add to the butter mixture. Stir in pecans.
3. Roll dough into small logs; wrap in plastic wrap or wax paper and refrigerate for 1 - 2 hours until thoroughly chilled.
4. Slice cookies thin and place on a cookie sheet lined with parchment paper. Bake in 350 degree F oven for 8 - 10 minutes.
5. Remove from the oven and while cookies are still warm, spread raspberry jam on one cookie and top with another. Cool completely. You will probably have some jam left over.
6. Mix up the remaining ingredients to make an icing. You may have to adjust the quantity of the milk and food coloring to get the right consistency for the icing. It should be thicker than a glaze but not too thick. Top the cookies with the icing. Wait until icing is dry before storing them in an airtight container.
7. These cookies really freeze well so they are great to make ahead. Also, they cookies really taste better the next day so don't be disappointed the first day.

butter, sugar, vanilla, cocoa, ground pecans, allpurpose, filling, weight, confectioners sugar, vanilla, coloring, milk

Taken from tastykitchen.com/recipes/desserts/monke28099s-raspberry-cookies/ (may not work)