|1.00||eggs — large, whites only|
|0.00||salt — just a pinch|
|10.00 ml||vanilla — essence|
|0.00||jam — raspberry|
Beat butter until smooth, add sugar and beat until light.
Stir in egg white, salt, vanilla essence and flour.
Cover and chill for about one hour.
Roll dough out thinly on a lightly floured surface and cut out rounds.
Cut out a circle from the middle of half the rounds.
Place all the rounds on a greased baking tray and bake in a preheated 200 °C oven for 10 minutes.
Spread the whole rounds with jam and top each with a round that has a hole in the centre.
Dust with icing sugar and serve.