These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!
SAVE ON THIS RECIPE!
Bake the cutout centers 4 to 6 minutes and, if desired, frost with any extra frosting.
Prepare and bake the cookies up to 2 days ahead. Store in airtight container. Frost and fill up to 1 hour before serving.
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