Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 cup cornstarch
- ½ teaspoon salt
- ½ cup raspberry jam (or preserves)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Decorative sugar for sprinkling (optional)
Equipment Needed
- Mixing bowl
- Electric mixer (or whisk)
- Cookie sheets
- Parchment paper
- Rolling pin
- Cookie cutter (or knife for cutting shapes)
- Cooling rack
Step-by-Step Instructions
To begin, I preheat my oven to 350°F (180°C) and line my cookie sheets with parchment paper to ensure that nothing sticks. In my trusty mixing bowl, I cream together the softened butter and powdered sugar until it’s light and fluffy. This takes about 3-4 minutes and fills my kitchen with the sweetest aroma. Then, I sift in the flour, cornstarch, and salt, mixing until everything just comes together and the dough is soft but not sticky. It feels almost like velvet in my hands! (See the next page below to continue steps…)