Raspberry Shortbread Cookies

  • 1 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1 t vanilla
  • 2 1/2 cup all purpose flour
  • 1/8 t salt
  • 1/2 cup Carol Hall's Seedless Raspberry Jam
  • 1/3 cup powdered sugar

In a bowl, mixer on medium speed, beat butter, sugar and vanilla until smooth. Add flour and salt, mix on low until dough comes together in a ball. Transfer to lightly floured surface. Divide dough in half. With lightly floured rolling pin, roll each portion 1/8" thick. With 2-3" round or star shaped cookie cutter, cut cookies. If desired, cut a 1/2" circle out of center of half of the cookies. Place on buttered baking sheet. Bake at 325 10-12 minutes, until edges begin to brown. Cool on rack. Spread jam on flat side of cookie (without holes). Top with the other half and sprinkle tops with powdered sugar.

DessertsTorrey Douglass