3. **Cookie Formation**:
– Form small balls from the dough and place them on a baking sheet, flattening them slightly.
– Bake the cookies for 10-12 minutes, until lightly browned. Let cool on a wire rack.
4. **Buttercream preparation**:
– Cream the butter until light and fluffy.
– Gradually add the icing sugar, stirring constantly.
– Add the vanilla extract and milk, beating until smooth.
5. **Folding the raspberry kisses**:
– Spread a layer of raspberry jam on half of the cookies.
– Apply a generous amount of buttercream to the jam.
– Cover with the second biscuit by making a sandwich.
6. **Decoration**:
– Sprinkle the kisses with powdered sugar for a beautiful look.
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