Prep Time 70m
Cook Time 12m
Ready Time 240m
Yield 84 sandwich cookies

  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • OR Array Pillsbury BEST® Unbleached All Purpose Flour
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup Smucker's® Seedless Black Raspberry Jam, or any Smucker's® Jam or Jelly of your choice
Preparation Directions
  • Step 1Heat oven to 325°F. Line a baking sheet with parchment paper. Sift flour; set aside. Beat butter with electric mixer on medium-high speed until creamy, about 5 minutes. Gradually add sugar and continue beating on high speed until very light and fluffy; the mixture should be almost white in color.
  • Step 2Beat in vanilla. Beat in flour in three additions, mixing until dough has come together, scraping down bowl once or twice.
  • Step 3Roll out on floured surface to 1/8-inch thickness. Cut out cookies using 1 1/4-inch fluted-edge round cookie cutter (or cookie cutter of your choice). Transfer to prepared cookie sheet, spacing cookies 1 inch apart. Refrigerate for 1 hour or overnight.
  • Step 4Bake 10 to 12 minutes or until edges just begin to turn very light golden brown (tops of cookies should remain as white as possible). Slide parchment onto cooling racks to cool cookies completely.
  • Step 5Spread about 1/4 teaspoon jam on the bottom of a cookie and sandwich with another cookie.
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