• ¾ lb (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 3½ cups all-purpose flour
• ¼ tsp kosher salt
• 1 tsp vanilla extract or vanilla bean paste
• ¾ cup thick raspberry preserves
• powdered (confectioners) sugar for dusting

Special Equipment

• parchment paper
• stand mixer with paddle attachment
• sheet pan
• plastic wrap
• 3” round cookie cutter
• small heart-shaped cookie cutter

1. Preheat the oven to 350º
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until light and creamy. Add the vanilla and egg, beat to blend
3. In a separate bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture, mixing on low speed until the dough starts to come together
4. Turn out onto a surface dusted with flour and shape into a flat disk
5. Split the dough into two pieces and wrap in plastic. Place in refrigerator to chill for 30 minutes
6. Roll the dough ¼" thick and cut 2¾" rounds with a plain or fluted cutter
7. With half of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on a parchment-lined baking sheet and chill for 15 minutes
8. Bake the cookies for 8-10 minutes, until the edges begin to brown. Allow to cool to room temperature
9. Spread raspberry preserves on the flat side of each solid cookie, about 1 tbsp per cookie
10. Dust the top of the cut-out cookies with powdered (confectioners) sugar and press the flat sides together with the raspberry preserves in the middle and the powdered sugar on the top