Ingredients:

1 cup unsalted butter, room temperature
1 cup granulated sugar, plus ¼ cup for sprinkling
1 large egg, room temperature
2 tsp. baking powder
3 cups all-purpose flour
1 pkg. vanilla sugar
½ tsp. salt
½ tsp. lemon extract
¼ cup sour cream
1 cup powdered sugar
1 cup raspberry preserves, preferably seedless

Instructions:

Preheat oven to 375°. Prepare baking sheets with parchment paper.

In a mixing bowl, cream butter, sugar, vanilla sugar, salt, and baking powder. Add egg, lemon extract and sour cream, blend well. Scrape down sides of bowl several times. Add flour, 1 cup at a time. Blend well after each addition.

Chill dough at least 1 hour.

On a lightly floured surface, roll out a portion of the dough to about ¼-inch thickness. Using cookie cutters, cut out cookies, half as bottoms and half as tops, and place 2-inches apart on prepared baking sheets.

Bake 12 to 15 minutes or until edges are lightly browned.

Remove from oven, let set 2 to 3 minutes. Transfer cookies to a wire rack lined with paper towels to cool completely.

In a saucepan heat raspberry preserves until spreadable. Spread base cookie with jam and top with powdered sugared top cookie.