Easy Victorian Cookie

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the salt and vanilla extract to the butter mixture, incorporating them evenly.

4. Gradually mix in the flour until a dough forms. Chill the dough for 30 minutes if needed for easier handling.

5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Using a cookie cutter, cut out shapes from the dough.

6. Place half of the cookie shapes on the prepared baking sheet.

7. Using a smaller cutter or a knife, cut out the centers of the remaining cookie shapes.

8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Spoon a small amount of raspberry jam onto the center of each base cookie, spreading it slightly. Place a cut-out cookie on top of the jam-covered one.

11. Let the cookies sit for about 20 minutes to allow the jam to set slightly before serving.