Mini Sugar Cookie Sanny's with Raspberry Filling

My wedding is in roughly 6 months... I keep wondering when the day will come when I decide "I should go on a pre-wedding diet." But then again, who are we kidding? I can't give up sugar for more than 24 hours. Anywho... in an attempt to satisfy my sweet tooth on a cold, rainy day I decided on some soft Sugar Cookies with Raspberry Filling. 

I usually hesitate with rolled out sugar cookie recipes because of the "chill time" in the refrigerator. I need INSTANT gratification when it comes to sweets. But these bad boys were worth the wait. 

You can find the sugar cookie recipe HERE  

(only changes I made were I doubled the vanilla extract and used salted butter)

Raspberry Filling

Ingredients:

1/2 cup softened salted butter

1/2 cup raspberry preserves

1 tsp. vanilla extract

3 cups powdered sugar

2 Tablespoons heavy cream

Directions:

1. Cream the butter and raspberry preserves together, until creamy.

2. Add the vanilla, powdered sugar and heavy cream to the butter mixture. Mix until well combined. Filling should be a little thicker than frosting, so it doesn't spill out the sides when you bite into the cookie.

3. Once the cookies are cooled, pipe the filling onto the bottom of one cookie and top with another. Feel free to experiment with cute shapes (I always tend to stick with hearts!)

And I leave you with a pic from our engagement session with the amazing Tara Whitney!

xoxoxo