2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick butter, softened
1 tsp vanilla
1/2 cup sour cream
raspberry jam for filling cookies
powdered sugar for dusting
Cream together the butter and sugar. Add the egg and vanilla and mix until just combined.
Whisk together the flour, baking powder, baking soda and salt. Add dry ingredients alternately with sour cream. Mix until soft dough forms then wrap dough in plastic wrap and refrigerate for 2-4 hours, or overnight.
Preheat oven to 425.
Roll out dough on a floured surface and cut with circular cookie dough cutters (or just use the top of a glass!). Place a scant teaspoon of jam on one cookie then place another circle of dough over top. Crimp edges tightly to seal.
Place filled cookies on a lined baking sheet and bake for 8 minutes. They're done when they're just golden brown around the edges (watch them or else they'll burn!).
Let cool then dust with powdered sugar.
4 1/2 hours (includes time to chill dough although I just prefer to let them chill overnight and bake the next morning!)