Crispy sandwich cookies filled with raspberry jam and topped with vanilla sugar.

3/4 cup butter
1-1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup vanilla sugar
1/3 cup raspberry jam, strained to remove seeds

Cut butter into flour, then add granulated sugar. Work the mixture into a smooth dough. Roll out the dough 1/4" thick and cut it with a 3" round cookie cutter. Using a 1" round cookie cutter, cut the centers out of half of the 3" rounds, to make rings. Pre-heat oven to 375 F and lightly grease a baking sheet. Bake the rounds and the rings for 10 to 12 minutes or until they are faintly yellow and dry. Sprinkle them with vanilla sugar while they are still hot. Place a small amount of raspberry jam on the rounds and spread thinly. Top the round with a ring.

Note: Adapted from Gourmet's Old Vienna Cookbook: A Viennese Memoir by Lillian Langseth Christensen.

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