# What you'll need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 2/3 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Filling & Decoration
09 - 1/2 cup raspberry jam (seedless preferred)
10 - 1/4 cup powdered sugar, for dusting
11 - 2 tablespoons crushed freeze-dried raspberries (optional)
12 - Fresh mint leaves or edible flowers (optional)
# Method:
01 - Preheat oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and sugar until light and fluffy. Add egg, vanilla extract, and almond extract if using, mixing thoroughly.
03 - Whisk together flour, baking powder, and salt in a separate bowl.
04 - Gradually add dry ingredients into wet ingredients, mixing until smooth dough forms.
05 - Divide dough in half. Roll each between parchment sheets to approximately 1/4 inch thickness. Refrigerate for 15 minutes.
06 - Use a 2.5 to 3-inch round or fluted cookie cutter to cut dough. Cut centers from half the cookies with a 1-inch cutter to create rings.
07 - Place solid rounds and rings separately on prepared baking sheets. Bake 10 to 12 minutes until edges are lightly golden. Cool on wire racks.
08 - Spread 1 teaspoon raspberry jam on each solid cookie. Top with a ring cookie and press gently.
09 - Dust assembled cookies with powdered sugar. Optionally garnish with crushed freeze-dried raspberries and arrange mint leaves or edible flowers to form a wreath.
