10tablespoons (140g)unsalted butterroom temperature
½cup (100g)granulated sugar
¼cup (60ml)sweetened condensed milk
powdered sugarfor dusting
raspberry jam or preservesfor filling
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the condensed milk and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until just combined. The dough will be soft and sticky.
Divide the dough in half and shape each half into a round disc. Wrap tightly and chill in the refrigerator for 1 hour.
Roll out the first disc of chilled dough between two parchment papers, until about ⅛ inch thick. Use a 3-inch round cookie cutter to cut rounds, gathering the scraps and re-rolling until all of the dough has been used. Arrange on a lined baking sheet, about 2 inches apart. Repeat with the second disc. If the dough gets too warm and soft, refrigerate again for 20 minutes before trying again.
Use a smaller round cookie cutter, or the end of a piping tip, to make a small hole in the center of half of the cookies, leaving the other half as is. Chill the cut-out dough for 30 minutes.
Preheat the oven to 350°F. Bake the cookies for 12-13 minutes, or until slightly golden in color. Allow the cookies to cool on the baking sheets for 15 minutes, then transfer to a cooling rack to cool completely.
To assemble, sift a generous amount of powdered sugar onto the cookies with the smaller holes in the centers. These will be the top cookies. Turn the remaining cookies over and spread a heaping ½ teaspoon of jam or preserves onto the flat side of the cookie. Top with one of the sugar-coated cookies.