4 ounces/113 grams unsalted butter

⅓ cup /75 grams granulated sugar

1 cup/135 grams bleached all-purpose flour

½ teaspoon kosher salt

1 teaspoon pure vanilla extract

Raspberry preserves, I like Bonne Maman

1. Brown: Set up ice bath (ice water in a skillet or other low vessel). In a small saucepan, melt butter over medium heat. Cook, stirring and scraping bottom with a soft spatula, until butter is riddled with golden-brown specks, about 12 minutes. Pull pan off heat and settle it into the ice bath. Let butter cool completely.

2. Mix: Meanwhile, in a mixing bowl, whisk together sugar, flour, and salt. Scrape in cooled butter. Mix with a wooden spoon. Drop in extract. Mix.

3. Shape: Roll out pastry between 2 sheets of parchment to ¼ inch thick. Cut out 1¾-inch circles, half of them punched with stars and such. Repeat with scraps. It dough seems dry, zap in microwave for 10 seconds before re-rolling. Set aside cut cookies, lightly covered with parchment, at room temperature for 1 hour.

4. Bake: Bake at 325 F until just beginning to color, about 13-14 minutes.

5. Fill: Turn plain cookies bottom up. While still just a bit warm, pipe or spoon on raspberry preserves. Top with cut-out cookies, twisting to adhere the pair.

6. Resist: Settle cookie sandwiches in a plastic bin or other airtight container and set aside (at room temp) for two days. Don't cheat. Cookies will transform from crisp and tasty to tender and heartbreakingly delicious. Share.