• Using a handheld mixer on medium speed, mix the butter and sugar for 2-3 mins until it becomes paler and fluffier (also called creaming the butter and sugar). 
• Add in honey and vanilla and mix on medium until thoroughly incorporated. 
• In a separate bowl, whisk the flour, baking powder, and salt.
• Add the flour bowl to the sugar mixture and mix on medium-low for 2 minutes until it all comes together. If you're getting small, pebble-like crumbles, just keep mixing until larger chunks start to appear and a dough-like consistency forms.
• Once all ingredients come together, put dough on a sheet of cling wrap and form into a ball (it doesn't need to be perfect). Place in fridge for a minimum of 15 minutes.
• When ready to roll out dough, preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Roll out log of dough to 1⁄4 inch thick and use a 3-4 in. round cookie cutters or a tall glass to cut out around a dozen circles. Place them on the baking sheet. *You will need to generously flour your board, rolling pin, and dough several times during this process because this is a fairly sticky dough.
• On half of the rounds, place 1 tsp of jam in the middle. Take the remaining cookie circles and place them on top of each jam -covered cookie and press around the sides with your finger or spoon to make sure the cookies are sealed together around the sides. If the edges aren't even, take your cookie cutter or glass and press to ensure the sides are sealed and even. Discard any trim from this final cookie cutting. Place the assembled cookies in the freezer for 10 minutes.
• Remove from freezer and bake for about 12-14 mins until the cookie is golden brown. Remove and let cool for 10 minutes before sprinkling the tops with a generous amount of powdered sugar.

Homemade Raspberry Jam

• In a small saucepan, combine 1 cup of frozen raspberries with 1/3 cup sugar, juice from half of a lemon, and 1 teaspoon of cornstarch (make sure it's sifted!). Let this reach a gentl boil and then let simmer on low heat for about 15 minutes. Stir occasionally. Turn off heat and let cool for 20 minutes. The jam will thicken once cooled.