Chef Joe Cipro's recipe of the week

Raspberry Shortbread Cookies




Ingredients

1 1/4 c flour

1/2 c sugar

2 Tbsp butter, softened

1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp salt

1 egg

1/2 c of quality raspberry jam
Powdered sugar

Directions

Mix the first seven ingredients in a bowl with a mixer on low. Shape into a ball and refrigerate for two hours or freeze for 20 minutes. Preheat oven to 350 degrees.

On a floured surface, roll dough until it becomes an eighth-inch thick. Cut out dough into heart shapes and cut out the center of half the cookie shapes. Place on an ungreased cookie sheet and bake for six to eight minutes. Remove and cool.

Spread jam on whole cookie shapes, then put the cutout shapes on top and press gently together. Happy Holidays!