# List of Ingredients:
→ 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 seedless raspberry jam
10 - 1/4 cup powdered sugar, for dusting
11 - 2 tablespoons crushed freeze-dried raspberries (optional)
12 - Fresh mint leaves or edible flowers (optional)
# How to Make It:
01 - Preheat oven to 350°F (180°C). Line two large baking sheets with parchment paper.
02 - Using a mixer, beat together butter and sugar until light and fluffy. Incorporate egg, vanilla extract, and almond extract if using.
03 - In a separate bowl, whisk flour, baking powder, and salt together.
04 - Gradually add dry ingredients to wet mixture, stirring until a smooth dough forms.
05 - Divide dough in half. Roll each portion between parchment sheets to 1/4 inch (5 mm) thickness. Refrigerate for 15 minutes.
06 - Using a 2.5–3 inch (6–8 cm) round or fluted cutter, cut cookies. From half the rounds, cut centers with a smaller 1 inch (2–3 cm) cutter to make rings.
07 - Arrange solid rounds and rings separately on baking sheets. Bake for 10 to 12 minutes until edges are lightly golden. Cool on wire racks.
08 - Spread approximately 1 teaspoon raspberry jam on each solid cookie. Top with a ring-shaped cookie and gently press together.
09 - Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange mint leaves or edible flowers to create a wreath display.
