Elisabeth Bloch is a wonderful cook. Here is her cookie recipe (I hope I converted it correctly.) These are a wonderful shortbread cookie that is not too sweet.
Raspberry Sandwich Cookies
The seeds from a vanilla bean or 1/2 teaspoon vanilla extract
1/3 cup confectioner's sugar
1 1/2 sticks butter
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 - 1/3 cup water
Mix together and refrigerate for at least 1/2 hour
Roll out 1/4 inch thick. Cut into even rectangles (or any shape you like but you need matching sides).
Bake at 375 degrees for 8 minutes.
When the cookie is cooled, spread a thin layer of raspberry jam on one cookie and top with another cookie. Make a thin glaze of confectioner's sugar and a bit of milk and spread over the top cookie. Let it set and enjoy. (You can make icing for the top of these but a glaze won't be as sticky)
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