french butter cookies with raspberry jam
1 cup + 3 tbsp (268g) butter, softened
2 cups (250g) powdered sugar
4 cups (500g) AP flour
pinch of salt
milk, for brushing
1 jar of raspberry jam
In a large bowl, combine the butter and sugar. Beat in the eggs, then sift in the flour and salt. Turn out the dough onto a large sheet of parchment and cover with a second sheet of parchment. Roll out dough to a thickness of 1/16 - 1/8 inch. Slide the parchment with the dough onto a baking sheet and chill for 1 hour.
Oven 325 degrees F.
Remove the top sheet of parchment and use a pastry cutter, whatever shape you want, and cut out shapes. You can combine any scraps and re-roll.
Place cookies on a baking sheet lined with parchment or a silpat, leaving 1 inch apart. Keep any dough in the fridge while baking. Before placing in the oven, brush the top of each cookie with milk. Bake for about 20 minutes, depending on size, until the edges have just turned golden. Let cool completely.
Spread a layer of jam on the bottom side of a cookie and sandwich with another.