Almond-Raspberry Sandwich Cookies

• Crisco Butter Flavor No-Stick Cooking Spray
• 1 package Pillsbury Moist Supreme White Premium Cake Mix
• 1/3 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
• 1/4 cup water
• 1 egg
• 1/2 teaspoon almond extract
• 1/4 cup powdered sugar
• 1/2 cup Smucker's Red Raspberry Preserves
• 1/2 cup Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting

1. HEAT oven to 375u0b0F. Coat baking sheet with no-stick cooking spray. Beat cake mix and shortening in medium bowl with electric mixer on medium speed until coarse crumbs form, about 2 minutes. Blend in water, egg and almond extract on low speed until dough forms.
2. ROLL dough on well floured surface to 1/8-inch thickness. Cut with floured cookie cutter into 2-1/2-inch circles. Use a 3/4-inch round canape cutter to cut and remove a small circle of dough from half of the dough circles. Place 1 inch apart on prepared baking sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove to wire rack to cool completely.
3. SPRINKLE powdered sugar on top side of all cookies with cut-out centers. Spread about 1 teaspoon preserves evenly on bottom side of all whole round cookies. Top with a cut-out cookie to form sandwiches.
4. PLACE frosting in decorating bag fitted with medium star tip. Pipe a small star of frosting on top of each cookie.

butter, moist supreme white premium cake mix, baking sticks, water, egg, almond, powdered sugar, red, chocolate

Taken from www.yummly.com/recipe/Almond-Raspberry-Sandwich-Cookies-2707049 (may not work)