# 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 freeze-dried raspberries, crushed (optional)
12 - Fresh mint leaves or edible flowers (optional)
# Steps to Follow:
01 - Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using.
03 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually incorporate the dry mixture into the wet ingredients until a smooth dough forms.
04 - Divide the dough into two portions. Roll each between two sheets of parchment paper to approximately 1/4 inch thickness and chill for 15 minutes.
05 - Using a 2.5 to 3 inch round or fluted cookie cutter, cut out cookies. For half of these, use a smaller 1 inch cutter to cut out the centers, creating rings.
06 - Arrange the cookies and rings separately on prepared baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden. Transfer to a wire rack to cool completely.
07 - Spread approximately 1 teaspoon of raspberry jam onto each solid cookie base. Top with a ring-shaped cookie and gently press together. Dust with powdered sugar and garnish with crushed freeze-dried raspberries, fresh mint leaves, or edible flowers arranged as a wreath.
