Roll dough, a level teaspoon at a time, into balls between palms of hands. Place 2 inches apart on greased cookie sheet. Lightly grease the bottom of a glass or cup and dip in sugar; press over each ball to flatten to about 1 inch round.

Bake in moderate 350°F oven 10 minutes or until golden around edges. Remove carefully from cookie sheet to wire rack. Cool completely.

Beat remaining 1 cup sugar with a few drops of water until smooth in a small bowl. Tint pink with a drop of 2 of red food coloring.

Spread bottoms of half of the cookies with raspberry preserves. Top sandwich style, with remaining cookies, flat side down.

Attach a writing tip to a cake-decorating set, fill decorator with frosting, press out in rings on top of cookies.

Makes about 3 dozen double cookies.