A super easy cookie recipe that will make your taste buds dance!Crunchy at first, before they’re assembled, but soften once they absorb the jam filling. Either way, they are so delicious and bursting with raspberry flavor!
Then add an egg, pure vanilla, almond extract, and mix once more.
Preheat the oven to 350 F (180 C). After the dough hardened a bit after chilling remove the plastic wrap, dust the working surface with flour and gently roll out the smaller disc dough roughly ⅛” (0.5 cm) thick, dusting with extra all-purpose flour if necessary while rolling. Using a biscuit cutter, cut out circles and gently place them onto a large baking sheet lined with parchment paper.
Place the second sheet with cookies (not cut-out in the middle) and bake them a little longer for about 10 to 12 minutes or until the edges of the cookies are light golden in color.
Place about half a tablespoon of raspberry jam in the middle of the base cookie, then place the cut-out cookie on top and gently press them together (the cookies are hard and crunchy after baking then they become soft after absorbing jam).
Store the cookies in the container uncovered for about 4 hours or overnight. The cookies store well at room temperature for a couple of days.