Shortbread Linzer Tart Cookies

Directions

1. Pre heat oven to 300°.
2. In the bowl of a mixer cream the butter and sugar until light and fluffy.
3. Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
4. Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly.
5. Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
6. Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
7. Remove to a wire rack and allow to cool completely.
8. Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
9. Store in an air tight container.