- 2¼ cups flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 sticks (1 cup) butter, softened
- ½ cup confectioners’ sugar
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 cups confectioners’ sugar
- 1 stick (½ cup) butter, softened
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 2 teaspoons raspberry liqueur
- 2 teaspoons creme de menthe
- 2 teaspoons chocolate liqueur
- Food coloring, optional
- Sift together the flour, salt and baking powder in a medium bowl; set aside. Beat butter and sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Add milk and vanilla; beat 2 minutes. Reduce speed to low; add flour mixture in batches, beating after each addition just until mixed. Divide dough in half; wrap each half in wax paper. Refrigerate 4 hours.
- Heat oven to 350 degrees. Roll half of the chilled dough on a floured surface to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut into circles with a 1½-inch-round floured biscuit or cookie cutter. Transfer rounds to a lightly greased cookie sheet; pierce with the tines of a fork 4 times. Bake until dough is baked through and firm, about 10 minutes. Remove to wire racks to cool completely. Repeat with remaining dough.
- For filling, beat sugar, butter, vanilla and salt in a medium bowl with a mixer on low speed; divide mixture among 3 small bowls. Stir in 2 teaspoons of one flavor of liqueur into each bowl; stir in food coloring if desired.
- Spread 1 heaping teaspoon of filling on bottom of 1 cookie; top with another cookie to make a sandwich. Repeat with remaining cookies. Store in tightly covered container.