1 Pour your flour onto your work surface then make a small well in the center (fountain) add the butter and mix with your clean hands. when everything is well compact add the powdered sugar and mix again. form into a ball and wrap it in plastic wrap. refrigerate for half an hour.
2 Preheat your oven to 150° (th5).
3 Roll out the dough fairly thinly and with a fluted cookie cutter or a large bowl make 12 diamonds approximately 6 cm in diameter.
4 On a baking sheet place 6 of your dough diamonds then with the 6 remaining ones use a 3 cm cookie cutter to remove the center of the discs then bake them on another sheet.
5 Bake for 20 minutes.
6 Remove your 2 sets of discs (6 pierced and 6 whole) and let cool.
7 On your work surface spread your whole discs, add with a spatula a good layer of raspberry jelly or jam
sprinkle with powdered sugar and finally place the perforated discs on top pressing slightly.
a lovely effect for raspberry shortbread cookies that are always appreciated!
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