Ingredients

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners’ sugar
1/2 cup milk

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies.
5. In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies.
6. Top each cookie with half of a cherry while the icing is still wet.