I cannot claim ownership of this great recipe.   It belongs to the incomparable Ina Garten (aka The Barefoot Contessa).  Basically,  any shortbread recipe will do but this one is so easy,  why look any further?

3/4 lb.  butter AT ROOM TEMPERATURE

1 cup sugar

1 teaspoon vanilla

3 1/2 cups flour

1/4 teaspoon salt

Good quality raspberry preserves (try Bonne Maman)

Confectioner's sugar for decorating

Preheat oven to 350 degrees. 

In an electric mixer fitted with a paddle attachment cream the butter and the sugar together until just combined.   Stop the mixer and scrape down the sides,  the paddle and the bottom of the bowl with a rubber scraper.  Mix again briefly.  Add vanilla and give a quick mix.

In a separate bowl sift flour and salt together.  Add to butter mixture and then mix on low speed until the dough just begins to come together.  Dump dough onto a wooden board or,  better yet,  onto a large piece of parchment paper.   Shape into a large disc.  Refrigerate for 20 minutes or so.  Roll out on large floured board until dough is 1/4 inch thick.  Cut shapes.  For linzer tarts use a large round cutter and cut as many shapes as you can.  Then,  in the middle of HALF of the circles,  cut a smaller circle or heart shape.  Place all these on a cookie sheet with parchment paper on it.  Refrigerate for 20 minutes to firm up dough so cookies don't spread.

Bake until edges just begin to turn light brown (about 15 - 20 minutes). 

Cool completely.  Then spread raspberry preserves on the bottom circles.  Separately,  dust the top cookies (with the holes in the middle) with confectioner's sugar.  Place top on bottom and enjoy!!!

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