Hazelnut & Coconut Shortbread Sandwich Cookies Recipe

Preheat your oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until the mixture is soft and light yellow, about 5 minutes. Meanwhile, finely chop the coconut and hazelnuts, either with a knife or in a food processor.

Blend the vanilla into the creamed butter and sugar, then add the salt and flour with the mixer on low speed until just combined. Once incorporated, fold in the chopped coconut and hazelnuts, stirring just until everything is blended.

Scrape the dough onto a piece of plastic wrap, form it into a disk, wrap tightly, and refrigerate for 30-45 minutes, or until it's firm enough to handle without sticking.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Use a cookie cutter to cut the dough into large circles.

Transfer the slightly cooled cookies from the trays to a cooling rack to cool completely. This is important; warm cookies will melt the jam.

Once fully cooled, spread about 1 teaspoon or more of raspberry jam onto the flat bottom cookies. Top each with a 'doughnut-shaped' cookie (the ones with the centers cut out). Dust with powdered sugar just before serving.