Cream:
1/2 pound of room temperature butter
Add:
3/4 cup of sugar and mix.
Add:
1 egg and 1 tsp vanilla, mix till light and fluffy.
Sift :
2 1/2 cups flour
1 scant tsp. baking soda
1 tsp of cream of tartar
Add this gradually to the creamed mixture, using lowest speed on mixer.
You may need to add another 1/2 cup of flour to make a dough that is easy to roll out. Add additional flour gradually.
Roll out dough on a lightly floured board with a floured rolling pin until approx. 1/4 inch thick. Cut cookies with a 2″ round cookie cutter.
Bake at 350F on greased or parchment paper lined cookie sheets for about 10 minutes. Do not let the cookies brown.
Remove to wire racks to let cool completely.
Make a milk icing. Add icing sugar to a small bowl and add milk in very small amounts until thick enough to spread easily (I use about 1/2 cup of icing sugar and start with a tsp of milk…keep adding small amts of milk till you get the consistency you like)
To assemble:
Spread a small amount of seedless raspberry jam on one cookie, sandwich with another. Spread icing on top and place 1/2 glace cherry in the middle of the wet icing. Makes approx. 30 cookies
Leave cookies to set, store in airtight container between wax paper.
Freeze for 2 weeks un-iced. Assemble the day of serving.