Raspberry Filled Shortbread using Williams Sonoma Cookie cutters

Ingredients

• 1 1/2 cups unsalted butter (3 sticks)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 12 oz. jar seedless red raspberry jam
• Powdered sugar for sprinkling
• Directions

1. Preheat oven to 350.
2. Using the paddle attachment, mix the butter and sugar until just combined.
3. 
   
4. Add vanilla.
5. 
   
6. In a medium bowl, sift together the flour, and salt. 
7. 
   
8. Add slowly to the butter mixture and mix on low until the ingredients start to come together.
9. 
   
10. Shape the dough into a flat disk, wrap in plastic wrap, and chill for 20 minutes.
11. 
    
12. Roll dough to 3/8 – 1/2 inch thickness. 
13. 
    
14. Use your favorite cookie cutters or cookie stamps (I use the Williams-Sonoma Thumbprint Cookie Stamp Set of 3).
15. 
    
16. Place cookies on cookie sheet using a silicone baking mat or parchment paper (I prefer the mats). 
17. 
    
18. FREEZE FOR 10 MINUTES BEFORE BAKING!
19. 
    
20. Bake for 21-22 minutes. 
21. 
    
22. You may need to push the centers back down a bit if using the cookie stamps. Let cool.
23. 
    
24. Using a plastic bag or piping bag, pipe jam into the centers of cookies. Dust with powdered sugar.
25. ENJOY!!