Cocoa Cookies with Raspberry Filling

This was annoyingly time consuming to make. I used the star shape and the elephant shapes for the bases. The holes were the mini star, the baby elephant, or a handcut circle.

• 3/4 c butter, softened
• 1 c sugar
• 1 egg
• 1 t vanilla
• 2 1/4 c flour
• 1/3 c cocoa
• 1/2 t powder
• pinch salt
• raspberry jam (~12 t)

1. Beat the butter and sugar until fluffy.
2. Beat in the egg and vanilla.
3. Combine the flour, cocoa, powder and salt. Add to wet mixture in 2 additions.
4. Divide the dough in half. Flatten into discs. Wrap in saran wrap and refrigerate for 1-24 hours.
5. Roll out each disc to 1/4" thickness in between wax sheets.
6. Using large (2") cutter, cut 24 cookies. Using smaller cutter, cut out 1/2" hole. With remaining dough, cut out another 24 cookies, but without the hole.
7. Place 1 inch apart on parchment lined sheets.
8. Refrigerate until firm, about 30 min.
9. Bake 2 sheets at a time, top and bottom thirds at 350. Rotate and switch halfway through. Bake about 12 minutes.
10. Once cooled, spread ~1/2 t jam on bottom cookie and top with holed cookie.