1 1/2 c. butter
4 c. flour
1 c. light brown sugar
1 jar raspberry preserves
Confectioners sugar for dusting

Cream butter and sugar until fluffy. Slowly add flour. Blend well. Wrap in wax paper and chill until firm. Roll out on lightly floured surface. (Not too thin.) Cut with cookie cutter or water glass, even number of cookies. Using small cutter or bottle cap, cut hole in center of half of the cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will almost look uncooked. Cool on rack. Place cookies on flat surface. Warm preserves and place about 1 tablespoon preserves on cookie half. Cover with top. Gently press to close. Add a bit more preserves to hole to fill if desired. Allow to cool and set completely. Dust with confectioners sugar.

This recipe won first place in the Baldwin Association of Girl Scouts Bake-Off, Brownie Level.