Recipe - Raspberry Poppits (Or Strawberry)

1 One half cup All purpose flour
1 cup Butter, softened (no
substitutes)
One half cup Dairy sour cream
3 tablespoon Granulated sugar
1 tablespoon Water
1/3 cup Raspberry or strawberry
spreadable fruit
Raspberry or Strawberry
spreadable fruit
Sifted powdered sugar
(optional)

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 1/8inch thickness
(leave the other portion of the dough in the fridge) Using a 2inch
heartshape cookie cutter and a 2inch scalloped cookie cutter, cut dough.
Place HALF the cutouts on an ungreased cookie sheet. Using a 1inch
heartshape cutter and a 1inch 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
One fourth 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 EATL Digest 09 Apr 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Apr 10, 1997