White Chocolate Raspberry Cutouts

2 cups flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature use the best you can find
1/2 cup powdered sugar
1 teaspoon pure vanilla extract

Filling:1/4 - 1/2 cup of raspberry jam
3 ounces white chocolate, grated
a few drops of fresh lemon juice

to make:In a separate bowl whisk the flour with the salt. Set aside. cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment or use a silpat

On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the baking sheets. Use a smaller cookie cutter (3/4 - 1 inch ) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small cut out in the top cookie so you can see the jam underneath.)

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. Bake for about 8-10 minutes, or until cookies are lightly browned. Cool on rack

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar. On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, . Using a small spoon, fill the cut-out with a little more jam.