Ingredients

The following ingredients have 24 Servings
  • 1 1 ⁄2 cups unsalted butter (softened)
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 3 1 ⁄2 cups flour (plus more for dusting)
  • 1 ⁄2 tsp. kosher salt
  • 1 ⁄4 cup raspberry jam or other preserve
  • Confectioners' sugar (for dusting)

Instruction

  • Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg; beat. Add flour and salt; mix. Transfer dough to a floured surface, form into a disk, roll until 1⁄4" thick. Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. Chill for 30 minutes. Using a 1 1⁄4" plain round cutter, cut out centers of half the cookies; reserve centers to re-roll and make more cookies.. Bake cookies until lightly browned, 10-12 minutes; cool.
  • Dust cookie rings with confectioners' sugar. Place 1 tsp. jam in center of each whole cookie; spread to within 1⁄3″ of edge. Top each with a cookie ring.