My Grandma Deloris and Grandpa Max would make these all the time when I was growing up! You can make these any size you want, but I think making them huge is so much more fun and memorable.
3 sticks unsalted butter, softened
1 cup white granulated sugar
2 teaspoons pure vanilla extract
3 1/2 cups white all-purpose flour
1/2 teaspoon salt
1 cup black raspberry jam
Confectioner’s sugar, for dusting
Start by creaming together the softened unsalted butter and white granulated sugar. Stir in the pure vanilla extract.
In a separate bowl, whisk together the white all-purpose flour and salt.
Add this mixture gradually to the butter and sugar mixture. Stir until combined.
Once the dough comes together, remove to a floured working surface and pat into a disk. Wrap with plastic wrap and chill for 30 minutes.
When ready, preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper.
Remove the dough from the refrigerator and place on a floured working surface. Using a well floured rolling pin, roll dough out to about the thickness of a nickel. Cut out round circles using a well floured 3-inch round cutter.
Place the circles onto the prepared parchment paper lined baking sheets, leaving just a small space around each.
When all the circles are cut and placed, place both baking sheets into the refrigerator to chill firmly for 20 minutes.
Bake each baking sheet, one at a time, for exactly 23 minutes. Remove and immediately place your thumb print into the middle of each cookie. This is hot work. Use the back of a spoon if you do not want to burn your thumb. Allow the cookies to cool at room temperature.
When cooled, place black raspberry jam in a bowl and whisk until spreadable.
Dollop a good size amount – about two tablespoons – of the jam into the center of each cookie. Dust with confectioner’s sugar. Place back in refrigerator to chill for several minutes before serving.
These can be served chilled or at room temperature.
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