Cookies

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Using a pencil and a 2-inch round cookie cutter as a guide, trace 20 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom when you’re baking. Set aside.
2. Prepare a piping bag fitted with a medium star tip and set aside.
3. Combine flour and cornstarch; set aside. In bowl of electric mixer, add Country Crock Plant Butter, confectioners' sugar and vanilla and beat on medium high speed until fluffy. With mixer on low speed, gradually add the flour mixture. Increase speed to medium and beat just until blended. Spoon mixture into prepared piping bag.
4. Using the prepared parchment as a guide, pipe half of the cookie dough into swirled rounds ending in the center with a little peak. Pipe each round a little smaller than the penciled circle. The cookies will spread a little when baking. These are small, delicate cookies. Go slow and pipe a thick, consistent stream of dough with no breaks for the best results.
5. Refrigerate unbaked cookies for 30 minutes before baking. This will help the cookies keep their shape. Repeat with the remaining dough.
6. After 30 minutes in the refrigerator, bake sheets one at a time, for 10 minutes each. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together. They are best when just slightly brown on the bottom. Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Buttercream Filling

1. Prepare a piping bag fitted with a large star tip. In bowl of electric mixer add Country Crock Plant and confectioners' sugar and beat until fluffy. Add Country Crock Plant Cream and vanilla and beat until smooth. Spoon the buttercream into the prepared piping bag.

Assembly

1. Spoon about 1 to 1 ½ teaspoons raspberry jam onto the flat side of half of the cookies. Pipe or spoon the buttercream onto the flat side of the remaining cookies. Don’t use too much jam as the top of the cookie may slide off. Gently sandwich the buttercream and jam sides together. Repeat until all of the cookies are filled.
2. Refrigerate the finished cookies until you are ready to serve. Allow them to come to room temperature for 10 minutes before serving.