These cookies are absolutely delicious, and Valentines Day is a perfect time for these cookies. However you can make these in any shape for any season or holiday. The raspberry jam pairs wonderfully with the buttery cookie. The small 1 inch cutouts can be baked and dusted with confectioners sugar and are pretty served with the sandwich hearts.

Recipe Adapted from Williams-Sonoma Essentials of Baking

Ingredients:

Dough:

2 cups all-purpose flour, plus additional for work surface

½ teaspoon salt

1 cup unsalted butter, room temperature

¾ cup confectioners (powdered) sugar, plus additional for dusting

1½ teaspoons pure vanilla extract

½ teaspoon pure almond extract

Filling:

½ cup seedless raspberry jam

Directions:

Dough:

1. In a medium bowl, sift flour and salt together. Set aside.
   
   
2. In a large bowl, combine butter and confectioner sugar; beat together until mixture is smooth. Add vanilla extract and almond extract; stir until blended. Add flour mixture; stir to mix.
   
   
3. Press dough into a ball, cover and refrigerate until well chilled, at least 2 hours.
   
   
4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   
5. On a lightly floured surface, and using a lightly floured rolling pin, roll the dough to a 1/4 inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   
6. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of half of the 2½ inch cookies. Re-roll the scraps, or bake the 1 inch heart shapes separately.
   
   Bake:
7. Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets and cool on wire racks.
   
   Filling and Assembly:
8. Leaving a ¼ inch border uncovered, spread about 1 teaspoon of the raspberry jam over each cookie without the middle cutout.
   
   
9. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioners sugar. Place the cutout cookies on top of the jam-covered cookies.
   
   Makes about 2 dozen cookie sandwiches
   
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