SHORTBREAD COOKIES

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, salt, and vanilla bean paste on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined.
2. Dump the dough out onto a piece of plastic wrap, and press out into a rectangle. Wrap tightly, and refrigerate for at least two hours, or overnight, to allow the butter to firm up.
3. Place the wrapped dough on the bench for 10-15 minutes to allow it to soften slightly. Cut two pieces of parchment paper the same size as a half baking sheet (13” x 18”). Unwrap the dough, and place between the two sheets of parchment paper. Using a rolling pin, bang the dough gently to help flatten out, then roll to the size of the parchment paper. If you have some wrinkles in the parchment paper, which will then in turn cause wrinkles in your dough, peel the sheet off and smooth it back onto the dough, then continue rolling.
4. Once you have rolled your dough to the size of the parchment paper, transfer it, still between the two sheets of paper, to a baking sheet, and place in the freezer to firm up, 15-20 minutes.
5. Preheat the oven to 325˚f (170˚c). Line two baking sheets with parchment paper. Using a 2” fluted cookie cutter, cut circles of dough, and transfer them to the prepared baking sheet (you can fit quite a few cookies on a baking sheet, as they do not spread much). If the dough starts to soften, return to the freezer to firm up. Re-roll scraps, freeze briefly, then cut out the rest of the dough.
6. Place the cut out cookies in the freezer for 10 minutes, then, using a small shaped cutter, cut out a hole in the middle of half of the cookies.
7. One sheet at a time, bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.

RASPBERRY QUICK JAM

1. In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.

FILLING AND ASSEMBLY

1. Pair up the cookies so each pair has one solid half, and one half with a cut-out. Arrange the halves with a cut-out on a wire rack, and dust generously with powdered sugar. Place all the solid halves, smooth side (the side that was facing upwards on the baking sheet) down, and, either using a piping bag or a spoon, dollop about a teaspoon of the Raspberry Jam Filling onto the halves. Top with a cut-out half, and carefully press down to sandwich. Repeat with remaining cookies.
2. Store leftovers in an airtight container. If you are not planning on eating these on the first or second day, store the cookies and the filling separate, and sandwich closer to eating, to avoid them going soggy.