- 1 (20 ounce) package refrigerated sugar cookie dough
- 3 tablespoons chocolate sprinkles
- 2/3 cup canned raspberry cake and dessert filling
- Heat oven to 350 F.
- Use sharp knife to cut dough into 36 slices. Place 1-inch apart on lightly greased baking sheet. Use 1/2- to 2/3-inch canape cutter or thimble to cut out center of 18 cookies; sprinkle with chocolate sprinkles, pressing lightly.
- Bake cookies 10 to 11 minutes until golden. Carefully remove to rack to cool completely.
- Spread each whole cookie with about 2 teaspoons of raspberry filling. Top with cutout cookies to make sandwiches, pressing lightly to adhere. Serve immediately or store in covered tin for up to 3 days.