# Ingredient List:
→ 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) seedless raspberry jam
10 - 1/4 cup (30 g) powdered sugar
11 - 2 tablespoons crushed freeze-dried raspberries (optional)
12 - Fresh mint leaves or edible flowers (optional)
# How-To Steps:
01 - Set oven temperature to 350°F. Prepare two large baking sheets by lining them with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the egg, vanilla extract, and almond extract if using.
03 - Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet mixture, stirring until a smooth dough forms.
04 - Divide the dough into two portions. Roll each between two sheets of parchment paper to a thickness of about 1/4 inch. Refrigerate for 15 minutes.
05 - Using a 2.5 to 3-inch round or fluted cutter, cut cookies from the dough. For half the cookies, use a smaller 1-inch cutter to remove the centers, creating rings.
06 - Place cookies on the prepared baking sheets, keeping rings and solid rounds separate. Bake for 10 to 12 minutes until edges are lightly golden. Cool completely on a wire rack.
07 - Spread approximately 1 teaspoon of raspberry jam on each solid cookie. Place a ring cookie on top and gently press together.
08 - Dust the assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange fresh mint leaves or edible flowers to create a wreath presentation.
