Photo by Judd Pilossof
Serves up to 12
1 whole egg, plus 1 yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, at cool room temperature
1 cup granulated sugar
2 1/2 cups bleached all-purpose flour
1/2 cup (half an 18-ounce jar) seedless raspberry jam
Confectioner’s sugar for dusting
Adjust oven racks to upper and lower-middle positions and heat oven to 325 degrees.
Mix egg, yolk, vanilla, and salt in a small bowl. Beat butter and sugar in a medium bowl with an electric mixer until smooth and fluffy. Add egg mixture; mix on low speed until well incorporated. Add flour; mix on low speed until dough forms.
Pull 1/2 cup of the dough and reserve for another use. Halve remaining dough, pressing each portion into a 12-inch nonstick pizza pan. Using an approximate 2 1/2-inch round cutter, remove center from one of the pressed doughs. Bake until golden brown, rotating sheets after 15 minutes, 23 to 25 minutes total. Let cookies stand in pan until firm but still slightly pliable, about 2 minutes. Using an offset spatula, loosen and lift cookies from pans to wire racks to cool to room temperature.
Up to a couple of hours before serving, microwave raspberry jam on high power until partially melted, about 30 seconds. Spread over bottom cookie, dust cutout cookie with confectioner’s sugar and place over raspberry-covered cookie. Serve.