Raspberry poppits (or strawberry)

1 Servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
1 cup Butter, softened (no substitutes)
½ cup Dairy sour cream
3 tablespoons Granulated sugar
1 tablespoon Water
⅓ cup Raspberry or strawberry spreadable fruit
Raspberry or Strawberry spreadable fruit
Sifted powdered sugar (optional)

Directions

I haven't tried these yet but they look (and sound) really good. I got it from the Better Homes and Gardens "Baking" issue that is out just now. It says: "Delicate hearts and flowers are perfectly delightful on a tea or reception table" so I assume they would work for your sisters wedding.

Stir together flour, butter, and sour cream in a large mixing bowl till thoroughly combined. Divided dough in half. Cover and chill for 3 hours.

Roll on portion of dough on a lightly floured surface to ⅛-inch thickness (leave the other portion of the dough in the fridge) Using a 2-inch heart-shape cookie cutter and a 2-inch scalloped cookie cutter, cut dough.

Place HALF the cutouts on an ungreased cookie sheet. Using a 1-inch heart-shape cutter and a 1-inch scalloped hors d'oeuvre cutter, cut out centres from remaining cutouts. Lightly brush water over one side of the cutouts with holes. Place brushed side down on top of cookies without holes. Placethe stacks one inch apart on an ungreased cookie sheet.

Combine granulated sugar and water. Brush cookie tops with mixture. Spoon ¼ teaspoon of the spreadable fruit into the cutout centre of each cookie.

Bake in a 350 oven for about 12 minutes or till bottoms are lightly browned. Remove from cookie sheet and cool on a wire rack. Repeat rolling, cutting, and baking with remaining portion of dough.

Just before serving, spoon a little additional spreadable fruit into each cutout. If desired, sift powdered sugar on top of cookies.

Makes about 42 Posted to EAT-L Digest 09 Apr 97 by Lilia Prescod <lprescod@...> on Apr 10, 1997

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