Raspberry White Chocolate Shortbreads

In a bowl add the butter and sugar and beat with an electric blender until smooth.

Add vanilla extract and beat until combined.

Later add the flour and stir until just combined and forms a dough.

Divide the dough in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch (6 mm) thick.

Using about a 3 inch (7 cm) round shaped cookie cutter, cut out the cookies. Use a smaller round shaped cookie cutter to cut out the centers of half of the cookies.

Place the cookies on a baking sheet lined with parchment, spacing the cookies about an inche apart. Then put the baking sheet with the unbaked cookies in the refrigerator to chill while you preheat the oven to 350 degrees F (180 degrees C).

Bake the cookies for about 10 minutes, or just until cookies are lightly browned around the edges. Cool on a wire rack.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar. On the bottom surface of the full cookie spread a thin layer of melted white chocolate. Cover with a thin layer of jam . Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.