Preparation Steps

• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Add the egg yolk and vanilla extract, mixing until combined.
• Gradually add the flour and salt, mixing until the dough comes together.
• Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Roll out one half of the dough on a lightly floured surface to about 1/8 inch thickness.
• Use cookie cutters to cut out shapes, placing them on a parchment-lined baking sheet.
• On half of the cookies, cut out a smaller shape in the center for the jam window.
• Bake the cookies for 12-15 minutes or until the edges are lightly golden.
• Allow cookies to cool completely before assembling. Spread raspberry jam on the whole cookies and sandwich with the cookies that have the cut-out centers.
• Dust the finished cookies with powdered sugar before serving.