Preheat your oven to 350 degrees F (180 degrees C).
In a mixer or bowl soften the
Unsalted Butter (1 cup)
. Add the
Granulated Sugar (1/2 cup)
and beat until it forms a soft cream. Add the
and mix until all has combined.
Then add the
Vanilla Extract (1 tsp)
and continue to mix. Add the
All-Purpose Flour (3 cups)
and mix until a soft but firm dough has formed.
On a floured surface make the dough into a ball and then extend using a rolling pin until the dough is approx 0.4-cm to 0.5-cm thick.
Using a medium cookie cutter cut a large biscuit, then using a small cutter cut a circle in the middle of the large circle to make the top half of the biscuit.
Once all the dough is used, place the cookies in a baking tray lined with parchment paper. Bake at 350 degrees C (180 degrees C) for 13 to 15 minutes until they start to turn a very light golden brown.
Once the cookies are done, leave them to rest for 5 minutes on the tray and then carefully place them in a cooling rack until fully cooled down.
To fill them take one of the “blind” circles and add about 1 tsp of
Cherry Jam (as needed)
, then place one of the “open” halves on top and press carefully to set both biscuits. Top with
Powdered Confectioners Sugar (to taste)