Persian Jam Cookie (Shirini Morabai) [شیرینی مربایی]

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In a mixing bowl, sift together the 280 g all-purpose flour and 1/4 tsp. salt.
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In another large mixing bowl, use a hand mixer to beat the softened 227 g unsalted butter and 60 g powdered sugar for 5-6 minutes, until the mixture is pale, light, and fluffy.
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Add the 1 egg and 1/2 tsp. vanilla extract to the bowl. Beat for a few more seconds until just combined and smooth.
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Gradually add the dry ingredients to the wet ingredients in a few stages. Mix with a spatula or your fingertips until the dough comes together. Do not overmix. The dough will be soft.
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Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to a thickness of about 2-3 mm.
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Using a round cookie cutter, cut out an even number of cookies.
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Carefully arrange the cookies on the prepared baking sheet, leaving some space between them.
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Using a smaller cutter, cut out the center from half of the cookies. These will be the top pieces.
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Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Be gentle, as they are fragile when warm.

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Once the cookies are completely cool, you can assemble them. Take a bottom cookie (one without a hole) and spread a thin layer of raspberry jam (or your jam of choice) on it.
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Take the top cookies (with a hole) and sift some powdered sugar on them.
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Gently place a top cookie over the jam.

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Serve your Persian Jam Cookie (Shirini Morabai) [شیرینی مربایی]. They can be stored in an airtight container at room temperature for up to a week.