# Components:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 2/3 cups (320 g) all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Filling & Decoration
09 - 1/2 cup (150 g) raspberry jam, seedless preferable
10 - 1/4 cup (30 g) powdered sugar, for dusting
11 - 2 tablespoons crushed freeze-dried raspberries (optional)
12 - Fresh mint leaves or edible flowers (optional)
# Directions:
01 - Set the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Incorporate the egg, vanilla extract, and almond extract if using, mixing until combined.
03 - In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually blend the dry mixture into the wet ingredients until smooth dough forms.
04 - Divide the dough into two equal parts. Roll each between parchment sheets to a thickness of about 1/4 inch (5 mm). Refrigerate for 15 minutes.
05 - Using a 2.5 to 3-inch (6 to 8 cm) round or fluted cutter, cut cookies. For half, cut out centers with a smaller 1-inch (2 to 3 cm) cutter to create rings.
06 - Place the solid and ring-shaped cookies separately on the prepared sheets. Bake for 10 to 12 minutes until edges are lightly golden. Allow to cool completely on a wire rack.
07 - Spread one teaspoon of raspberry jam on each solid cookie base, then top with a ring cookie. Gently press to sandwich.
08 - Dust the assembled cookies with powdered sugar and garnish with crushed freeze-dried raspberries if desired. Arrange with fresh mint or edible flowers to form a festive wreath.
