Shortbread Sandwich Cookies
A delicate pastry cookie that is a great keeper -- perfect for hosting with or packing in a gift bag. These can be frozen or stored, each wrapped in wax paper and in a tin or pastry box.
In a food processor or mixer, cream the butter and sugar very well. Fold in the flour and salt, then cream and blend well. Pat dough into a circle on a floured board; wrap in plastic wrap and refrigerate 20 minutes. Keep raspberry jam at the ready.
Line doubled up baking sheets with parchment paper. Preheat oven to 350 degrees F. On a lightly floured work surface, roll out cookies to thickness just over 1/4 inch. Cut into circles and have equal amounts of ones with holes cut out of the center and leave the remaining circles whole.
Bake cookies 12-16 minutes until lightly browned. Cool well. Smear on some jam filling on each whole cookie and top with the ones that have the cutouts. Makes 3-4 dozen, depending on size.