Makes: 18 cookies
170 grams/ 3/4 cup/ 1 1/2 stick butter, at room temperature
100 grams/ 1/2 cup granulated sugar
1 teaspoon vanilla extract
150 grams/ 1 1/4 cup all-purpose flour
50 grams/ 1/2 cup almond flour or almond meal (For nut free use 1/2 cup all-purpose flour)
1/8 teaspoon salt
1-2 tablespoon milk, only use if dough is very dry
1/2 cup raspberry preserve or any preserve of your choice
Confectioner’s sugar, optional for dusting
1. In a bowl using hand mixer beat butter and sugar for about 2 minutes, until just combine. Add vanilla extract. Take another bowl combine all-purpose flour, almond meal and salt, whisk together. Add this to butter sugar mix and combine on low-speed. Add 1/2 tablespoon milk, if dough looks very dry. Only use milk if you absolutely must, otherwise dough will stick to surface when rolling. Dump everything onto a plastic wrap and shape into a 5 inch disk. Chill of 30 minutes.
2. Lightly flour the surface and roll until dough is 1/4 inch thickness. Cut out using 2 inch cookie cutter and place on a parchment lined pan. Cut a small round from center of half of the cookies. Preheat oven to 350° F. Place this pan in refrigerator for 15 minutes.
3. Bake one pan at a time for 10 to 15 minutes, until edges turn brown. Check after 10 minutes to make sure. Cool on sheet for 5 minutes and move to cooling rack. Repeat with other pan.
4. Once cooled, dust the rings with confectioner’s sugar, put 1 teaspoon of preserve on other cookies and sandwich them by pressing gently.
5. Store at room temperature for few days or alternatively store in refrigerator in an airtight container with wax paper in between for up to two weeks.