These classic sandwich cookies prove that eggs are optional — but patience is not. Cream 1 cup (2 sticks) of softened butter with ½ cup of sugar until pale and fluffy, then mix in 1 teaspoon of vanilla. Gradually work in 2½ cups of flour and 2 tablespoons of cold water until the dough feels like soft clay. Chill it for an hour, roll it out thin on a floured surface, and cut small rounds with a cookie cutter or a glass rim. Bake at 350°F for 10–12 minutes, until the edges just barely turn golden. Let them cool completely, then spread a thin layer of raspberry jam on the flat side of one cookie and press a second cookie on top — a true sandwich. Finish with a generous dusting of powdered sugar. The result dissolves on the tongue like a snowflake that learned to taste like vanilla.
kitchenmagic3
