# What You 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)
# How-To:
01 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using.
03 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
05 - Divide the dough in half. Roll each half between two sheets of parchment paper to about 1/4 inch thickness. Chill for 15 minutes.
06 - Using a 2.5 to 3 inch cookie cutter, cut out rounds. Use a smaller 1 inch cutter to cut centers from half of the rounds, creating cookie rings.
07 - Arrange cookie rounds and rings separately on prepared baking sheets. Bake for 10 to 12 minutes, until edges are lightly golden. Cool completely on a wire rack.
08 - Spread about 1 teaspoon raspberry jam on each solid cookie base. Top with a ring-shaped cookie and gently press together.
09 - Dust the assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange fresh mint leaves or edible flowers to form a wreath shape on the platter.
