Makes about 30 cookies
Prep time: 60 minutes including chill time
Baking time: 10 to 12 minutes
1½ cups unsalted butter, softened (3 sticks)
1 cup sugar
1 teaspoon vanilla extract (I like a Nielsen Massey Vanilla)
3½ cups flour, plus more for dusting
½ teaspoon kosher salt
Powdered sugar for dusting
¾ cup raspberry jam
Preheat oven to 325º F.
Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg and beat. Mix in flour and salt.
Transfer dough to a floured surface and form it into a disk. Use a rolling pin to roll the dough out to 1/4 inch thick. Using a 2-inch fluted round cookie cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2 inches apart. Chill for 30 minutes.
Using a 1¼ -inch plain round cookie cutter, cut out the centers of half the cookies; discard the centers.
Bake cookies until lightly browned, 10 to 12 minutes. Cool.