Patsy Scognamillo's Raspberry Cookies / Maddalena

Directions

1. Preheat the oven to 325°F.
2. In a small saucepan, melt the butter over low heat. Set aside.
3. In an electric mixer fitted with a whisk, combine the flour, sugar, baking powder, and salt. Mix at low speed until ingredients are blended.
4. With the mixer running at low, add the melted butter gradually, and continue beating for 2 minutes.
5. Add the eggs and yolks, one at a time, until all the ingredients are combined. Continue for 1 minute. Add the milk and continue beating at a higher until the dough is smooth and pliable.
6. Fit a pastry bag with a 1/2-inch diameter open-star tip and fill two-thirds full with dough. Pipe onto a nonstick baking sheet or parchment paper, creating rectangles approximately 3 x 1-1/2 inches.
7. Bake on the oven's middle shelf for 20 minutes. Remove the cookies to cool.
8. When the cookies are cool enough to handle, spread each one with a thin layer of raspberry preserves. Press together two cookies, creating a sandwich. Dust with confectioner’s sugar before serving.