- Yield: 24 cookies
- Prep Time: 25 minutes plus 30 minutes chilling time
- Cook Time: 8-10 minutes
- ½ cup vegetable shortening, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- ¼ cup sour cream
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract 2½ cups plus
- 2 tablespoons all- purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup seedless raspberry jam
- ¼ cup confectioners’ sugar
1. In a stand mixer ﬁtted with the paddle attachment, combine the shortening, butter, and sour cream and beat on medium-high speed for 1 minute, until smooth. Add the granulated sugar and brown sugar and beat on medium speed for 2 minutes, until light and creamy, scraping down the bowl once. With the machine running, add the egg and vanilla.
2. In a large bowl, combine 2½ cups of the ﬂour, the cornstarch, baking powder, and salt and toss with a fork to mix. With the mixer running, add the ﬂour mixture gradually and beat just until all the dry ingredients are incorporated. Scrape down the bowl, transfer the dough to a work surface, and divide it in half. Form each half into an 8-inch disc and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
3. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
4. Remove one disc of dough and roll it out on a lightly ﬂoured surface to 1⁄8-inch thickness. Cut using a 3-inch cookie cutter, placing the cutouts about 1 inch apart on the prepared baking sheets. Repeat with the second disc. Use a smaller cookie cutter to cut the centers from half the rounds.
5. Bake for 8 to 10 minutes, until the bottoms are just beginning to brown around the edges. Cool on wire racks.
6. Place the uncut cookies on a work surface and spread them evenly with a thin layer of the jam. Use a small sieve to sprinkle confectioners’ sugar over the cookies with the cutouts, then gently place them on top of the jam-covered cookies and press very lightly to adhere. Serve.