Janet, thanks for sharing.untitled


One pound (4 sticks) butter (softened)

One cup sugar

Four and a half cups flour (sifted)

One large jar seedless raspberry jam

Three cups confectioner’s sugar

One half cup milk (can use some sherry)

One jar maraschino cherries (halved)

Wax Paper


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Gradually stir in the flour until well blended.
  4. On a lightly floured surface, roll the dough out to 1/4 inch thickness.
  5. Cut into rounds using a cookie cutter.
  6. Bake for 8 to 10 minutes in the preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  8. Sandwich one teaspoon of jam between two cookies.
  9. Repeat with remaining cookies.
  10. In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency.
  11. Spread on top of the sandwiched cookies.
  12. Top each cookie with half of a cherry while the icing is still wet.