# Components:
→ 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
# Directions:
01 - Set the oven to 350°F and line two large baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy; then incorporate the egg, vanilla extract, and almond extract if using.
03 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms.
05 - Divide dough in two, roll each portion between parchment sheets to a 1/4 inch thickness, and refrigerate for 15 minutes.
06 - Using a 2.5–3 inch round or fluted cutter, cut cookies; for half, use a smaller 1 inch cutter to remove centers creating rings.
07 - Place cookies on prepared sheets, keeping solid rounds and rings separate, bake for 10 to 12 minutes until edges turn light golden; cool completely on a wire rack.
08 - Spread approximately 1 teaspoon raspberry jam on each solid cookie and top with a ring-shaped cookie; press gently.
09 - Dust the assembled cookies with powdered sugar and optionally garnish with crushed freeze-dried raspberries and fresh mint or edible flowers arranged as a wreath.
