a separate bowl whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat
the butter until smooth (about 1 minute). Add the sugar and beat until smooth
(about 2 minutes). Beat in the vanilla extract. Gently stir in the flour
mixture just until incorporated. Flatten the dough into a disk shape, wrap
in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly
floured surface roll out the dough until it is about 1/4 inch (1 cm) thick.
Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut
out the dough. Place the cookies about 1 inch (2.5 cm) apart on the
prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to
cut out the centers of half of the cookies on the baking sheet. (You will be
sandwiching two cookies together and there will be a small 'window or cut out'
in the top cookie so you can see the jam underneath.)
Place the unbaked cookies, on the baking sheet, in the
refrigerator for about 15 minutes. This will firm up the dough so the cookies
will maintain their shape when baked. Bake for about 10 minutes, or until
cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies:
Place the cookies with the cut-outs on a wire rack and
dust the tops
with the confectioners' (powdered or icing) sugar.
On the bottom surface of the
full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon
of jam. Sprinkle with a little grated white chocolate. Place the cut-out
cookie on top and gently sandwich them together, making sure not to smug the
confectioners' sugar. Using a small spoon, fill
the cut-out with a little more jam.
Makes about 12
Note: You can store the
unassembled cookies for several days in an airtight container. It is best,
though, to assemble the cookies the same day as serving in order to keep the
Homemade Raspberry Preserves:
Place the frozen unsweetened raspberries and the sugar in a small saucepan and
bring to a boil over medium heat. Reduce the heat and simmer, stirring
occasionally, for about 20 minutes or until most of the liquid has
evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You
should have almost a cup of preserves. Add a drop
or two of lemon juice. Cover and place in the refrigerator for a few days
Johnson, Jann. Shortbread. Chronicle Books. San