INGREDIENTS:
Cookies
1 cup of softened, room temperature butter (2 sticks)
½ cup white, granulated sugar
1 large egg
1 ¼ teaspoons pure vanilla extract (or almond!)
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Filling
Raspberry preserves (any preserves will do!)
Glaze
½ cup of powdered sugar
A pinch of salt
1 Tablespoon of milk (more or less depending on consistency)
¼ teaspoon of pure vanilla extract (or almond!)
DIRECTIONS:
Cookies
Preheat oven to 350 degrees F
Cream together butter and sugar until pale and fluffy
Add egg and vanilla, mix until incorporate
Add flour, baking powder, and salt, mix until dough forms
On a parchment paper lined baking shape, form thee dough into two “logs,” indenting a “well” down the center horizontally
Fill the well with raspberry preserves
Bake for about 20 minutes until edges start to lightly brown
Remove from the oven and allow to cool
Cut cookies vertically along the log
Glaze
Combine powdered sugar, milk, vanilla, and salt until glaze comes together
Drizzle glaze on top of cookies