Makes 16

3/4lb Unsalted Butter, Room Temperature, Cut into Cubes

195 Grams White Sugar

1 tsp Vanilla

1 Egg Yolk

Pinch of Salt

185 Grams All Purpose Flour

195 Grams Almond Flour

Raspberry Preserve

Confectioners Sugar

IN THE BOWL OF AN ELECTRIC MIXER, USE THE PADDLE ATTACHMENT TO BLEND ALL OF THE INGREDIENTS TOGETHER

UNTIL A LOOSE DOUGH FORMS

TURN DOUGH OUT ONTO A LARGE PEICE OF PLASTIC WRAP AND USE THE WRAP TO SHAPE THE DOUGH INTO A FLAT

DISC

CHILL FOR 20-30 MINUTES

ON A LIGHTLY FLOURED WOOD SURFACE, ROLL OUT THE DOUGH TO 1/4 INCH THICK

USE A ROUND COOKIE/BISCUIT CUTTER TO CUT OUT ABOUT 32 ROUNDS. ROLL THE SCRAPES QUICKLY AND CUT MORE

ROUNDS

USE A SMALLER CIRCLE/HEART/STAR/FLOWER CUTTER TO PUNCH OUT A HOLE IN THE CENTER OF HALF OF THE ROUNDS

PLACE ON A PARCHMENT LINED SHEET PAN AND CHILL IN THE FIRDGE FOR 15 MINUTES

BAKE IN A PREHEATED 350F OVEN FOR 6-8 MINUTES. ROTATE THE PAN AND BAKE FOR A FUTHER 4 MINUTES UNTIL JUST

SET AND LIGHTLY GOLDEN

ALLOW TO COOL ON THE PAN FOR 10-15 MINUTES BEFORE ASSEMBLING

DUST THE TOP COOKIES LIBERALLY WITH CONFECTIONERS SUGAR

ON THE BOTTOM COOKIE (ROUGH SIDE UP) PLACE A SMALL SPOONFUL OF RASPBERRY PRESERVE

PLACE THE TOPS GENTLY ON THE BOTTOMS, DON’T PRESS DOWN TOO FIRMLY AS THEY ARE DELICATE