# What You’ll Need:
→ 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 preferred
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 for garnish (optional)
# Directions:
01 - Preheat oven to 350°F (180°C). Line two large baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Incorporate egg, vanilla extract, and almond extract if using.
03 - In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, mixing until a smooth dough forms.
04 - Divide dough in half. Roll each half between two sheets of parchment paper to 1/4 inch (5 mm) thickness. Chill for 15 minutes.
05 - Use a 2.5–3 inch (6–8 cm) round or fluted cookie cutter to cut cookies. On half the cookies, cut out centers using a smaller 1 inch (2–3 cm) cutter to form rings.
06 - Arrange cookies on prepared baking sheets, separating rings and solid rounds. Bake for 10–12 minutes until edges are lightly golden. Cool completely on a wire rack.
07 - Spread approximately 1 teaspoon raspberry jam onto each solid cookie base. Top with a ring-shaped cookie and gently press together.
08 - Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange fresh mint leaves or edible flowers to create a festive wreath platter.
