1cup(226 or 2 sticks) unsalted butter, softened but still cool, cut into 1/2 inch pieces
2teaspoonspure vanilla extract
2tablespoonscream cheese, at room temperature
2cupsraspberry jam
Confectioners' sugar for dusting, optional
Instructions
In the bowl of an electric mixer, mix the flour, sugar and salt until combined, about 5 seconds. With the mixer on low, add the butter one piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 to 2 minutes longer. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Turn the dough out onto the countertop and form into two 4-inch disks. Wrap in plastic and refrigerate until they begin to firm up, 20 to 30 minutes.
Preheat the oven to 375° F. Roll out one of the dough disks to an even 1/8-inch thickness. Cut into desired shapes cutting a hole in the center of half the cookies. Place cookies on a parchment lined baking sheet about 1 1/2-inches apart. Repeat with second dough disk.
Bake at 375° F for 8 to 10 minutes, or until the edges of the cookies are light golden brown. Rotating the baking sheet halfway through baking time. Cool cookies on wire rack.
To assemble, spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar.
Notes
Cookie cutters: If you don't have a mini cookie cutter for the center, use the large end of a frosting tip or a large straw to cut a hole in the center of half the cookies.Make ahead: Dough disks can be refrigerated up to 48 hours or frozen up to 3 months. Defrost in the refrigerator before using,Storage: Cookies are best when they are eaten the day they are assembled, however, they may be stored in an airtight container in the refrigerator for up to 3 days.