Raspberry Meltaways

Directions

1. 1
   Heat oven to 375F.
2. 2
   Combine flour, 3/4 cup butter and 2/3 cup powdered sugar in bowl.
3. 3
   Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
4. 4
   Gradually stir in 5 tablespoons whipping cream.
5. 5
   Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
6. 6
   Cut with 1 1/2-inch cookie cutter.
7. 7
   Dip 1 side of each cookie into sugar.
8. 8
   Place 1 inch apart onto ungreased cookie sheets, sugared-side up.
9. 9
   Bake 7-9 minutes or until edges are lightly browned.
10. 10
    Cool completely.
11. 11
    Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 4 teaspoons whipping cream and raspberry syrup in small bowl.
12. 12
    Beat at medium speed until creamy.
13. 13
    Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie.
14. 14
    Squeeze together gently.
15. 15
    Repeat with remaining cookies.