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Published: Tuesday, 11/7/2000

Raspberry Buttercream

1/4 cup unsalted butter, softened

1/3 cup seedless raspberry jam

Confectioners' sugar for dusting cookies

Using an electric mixer, beat butter for 30 seconds at medium speed, until creamy. Add the jam and beat until blended, scraping down the side of the bowl as necessary.

To assemble cookies, spread a heating teaspoon of raspberry buttercream onto bottom of a cookie. Top with another cookie to form sandwich. Repeat with remaining cookies.

Yield: 50 sandwich cookies

Source: Chocolatier adaptation, May/June 1998 issue

Henry Haller was White House Executive Chef during five presidencies, from Lyndon Johnson to Ronald Reagan. He was asked by Betty Ford to make this creamy recipe.

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