350 grams plain flour
30 grams cocoa powder
230 grams unsalted butter
100 grams granulated sugar
2 teaspoons vanilla
2 egg yolks
300 grams raspberry jam
Preparation
Combine the butter, sugar, and vanilla with an electric mixer, until soft and light. Beat in the yolks, one at a time, beating smooth after each. Decrease the speed and beat in the flour just until blended. Scrape the dough out onto a piece of plastic wrap, shape into a rough ball and cover with more wrap. Refrigerate it until firm, about 1 hour.
When the dough is chilled, lightly flour the work surface and the dough and gently press it with the rolling pin to soften it. Roll the dough out (to about ¼"), cut out cookie shapes and arrange them on the prepared pans about 5 cm apart. Bake the cookies until firm, about 15 to 20 minutes. When they are baked, leave them in the pans for about 5 minutes, then transfer to a wire rack to chill completely.
While the cookies are baking, heat the jam in a small saucepan and bring to a simmer. Let it simmer for about 5 minutes to reduce and thicken slightly. To fill the cookies, put about 1 teaspoon on the base of the cookie and top with a second cookie, gently pressing them together. If desired, sprinkle with icing sugar.
