Chocolate and Raspberry Filled Cookies
2 Cups All-Purpose Flour
1/4 Teaspoon Salt
1 Cup Butter, Room Temperature
1/2 Cup Confectioners Sugar
1 Teaspoon Pure Vanilla Extract
1/4 - 1/2 Cup Of Raspberry Jam
2 Ounces White Chocolate, Grated
In a separate bowl whisk the flour with the salt. Set aside.
In a medium bowl with an electric mixer, cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Bake for about 8 - 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.