# 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)
# Directions:
01 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract if using, and mix well.
03 - In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing to form a smooth dough.
04 - Divide dough into two portions. Roll each between parchment sheets to 1/4 inch thickness. Refrigerate for 15 minutes.
05 - Use a 2.5 to 3-inch round or fluted cookie cutter to cut cookies. For half, use a smaller 1-inch cutter to remove centers, creating rings.
06 - Place cookies on prepared sheets, separating rings and solid rounds. Bake 10 to 12 minutes until edges turn lightly golden. Cool completely on a wire rack.
07 - Spread approximately 1 teaspoon raspberry jam on each solid cookie base. Top with a ring-shaped cookie and gently press to adhere.
08 - Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange fresh mint leaves or edible flowers to form a wreath presentation.
