# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 2/3 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Filling & Decoration
09 - 1/2 cup seedless raspberry jam
10 - 1/4 cup powdered sugar, for dusting
11 - 2 tablespoons crushed freeze-dried raspberries (optional)
12 - Fresh mint leaves or edible flowers (optional)
# How to make it:
01 - Preheat oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, beat together butter and sugar until light and fluffy. Add egg, vanilla extract, and almond extract if using, mixing well.
03 - In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, blending until smooth dough forms.
04 - Divide dough in half. Roll each portion between two sheets of parchment paper to 1/4 inch thickness. Chill in refrigerator for 15 minutes.
05 - Using a 2.5–3 inch round or fluted cutter, cut cookies. For half, use a smaller 1 inch cutter to cut centers, creating rings.
06 - Arrange cookies on prepared sheets, separating rings and solid rounds. Bake for 10–12 minutes until edges turn lightly golden. Cool completely on wire rack.
07 - Spread approximately 1 teaspoon raspberry jam on each solid cookie. Top with ring-shaped cookie and gently press together.
08 - Dust cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and arrange with mint leaves or edible flowers to form a festive wreath.
