Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Set aside.
Combine all ingredients except the jelly and powdered sugar in a large bowl.
Using an electric mixer, mix until thoroughly combined. Scrape down side of bowl if needed.
Roll out on a lightly floured surface to a 1/4" thick
Cut an equal amount of tops (with holes) and bottoms. Place all tops on 1 cookie sheet and all bottoms on the other. Bake 8-10 minutes or until golden brown on the edges.
Remove from oven and let cool completely.
Flip bottoms over to "burnt" side is face up.
Spread raspberry jelly on the bottoms of all the cookies.
While still separated, using a sifter, coat the tops with powdered sugar BEFORE placing on top of the bottoms. Make a sandwich of the two cookies.
- 2.0c flour
- 1.0c (2 sticks) unsalted butter, softened
- 1/2c sugar
- 1/2tsp salt
- raspberry jelly
- powdered sugar