Straight from the jar... a spoonful just for me.
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose (plain)flour
1/4 teaspoon salt
3/4 cup good raspberry preserves (or Nutella!)
Confectioners’ (icing) sugar, for dusting
Roll the dough 1/4-inch thick and cut 23/4-inch rounds with a plain or fluted cutter. With half of the rounds, cut a circle out of the middle with a 1-inch cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top. Or you could get creative with Nutella!