Ingredients:
1 C (2 sticks) unsalted butter, softened
2/3 C sugar
1 large egg
2 teaspoons vanilla
2 1/3 C flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 C finely chopped white chocolate, melted
1/2 C cherry jam
1. Preheat the oven to 400 degrees F. In the large bowl of an electric mixer at medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
2. Sift together the flour, baking powder and salt. On low speed, beat the flour mixture into the butter mixture. Roll the dough between sheets of waxed paper to a 1/4-inch thickness. Refrigerate 30 minutes, until firm.
3. With a small cookie cutter, cut out rounds; the scraps should be re-rolled.. Bake the cookies 6-8 minutes until just set. Cool completely on a wire rack.
4. Spread a small amount of the white chocolate on the bottoms of the half the cookies. Set aside.
5. In a medium bowl, beat the cherry jam until smooth. Spread a small amount of the jam on the bottoms of the remaining 1/2 of the cookies and top with the white-chocolate covered cookies, top side up.
Makes about 2 dozen.
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