Low Fat Soft Sugar Cookie Sandwiches

5 Tbl. Butter or Margarine (softened)
3/4 C Sugar
1 2/3 C Flour
1 Egg
1 Tsp. Vanilla
1 Tsp. Baking Powder
1/4 Tsp. Salt
2 rounded tsp. light sour cream
Red Raspberry Preserves

Cream butter and sugar until light and fluffy. Add egg, sour cream and vanilla and mix thoroughly. In a separate bowl, sift flour, salt and baking powder together removing any lumps. Slowly add dry mixture to wet mixture while mixing with a hand mixer or stand mixer. Dough will be very sticky.

On a floured piece of parchment paper, place dough mixture. Using the floured parchment, form a log with the dough with a diameter of about 1 1/2". Place in freezer for 30-45 minutes so that dough is sliceable.

Preheat oven to 350 degrees. Remove dough from freezer and slice cookies about 1/4" thick. Place on a cookie sheet lined with parchment. Sprinkle each cookie with a little extra sugar. Bake 10-12 minutes until bottoms are slightly browned. Remove from oven. Let sit for two minutes and then move to a cooling rack.

Once cookies are completely cooled (about 30 minutes) spread a generous portion of red raspberry preserves on the flat side of one cookie. Sandwich with a second cookie.

Makes 2 dozen cookies, or 1 dozen cookie sandwiches.