Wicked Cookie Sandwiches | Donna Hay

Ingredients

• 250g unsalted butter, softened
• ¾ cups (165g) caster (superfine) sugar
• 2 teaspoons vanilla extract
• 1 egg yolk
• 2¼ cups (335g) plain (all-purpose) flour, sifted
• ⅔ cup (220g) raspberry jam
• icing (confectioner’s) sugar, for dusting