• Preheat oven to 160°C
• In a stand mixer with a paddle attachment, cream butter and sugar until pale and fluffy (3 minutes)
• Beat in egg and vanilla
• Add flour and mix until it comes together
• Turn onto a floured bench and knead until mixture is a smooth dough
• Roll mixture to approx 4mm or ⅐ inch thick. Refrigerate dough for 30 minutes
• Use a 6½ cm round cookie cutter to cut biscuits, then place onto a lined tray. After cutting the cookies, you can stack the scraps and re-roll the dough to cut the remaining cookies. You may need to refrigerate again if the dough softens too much.
• Bake for 15 mins, then remove from the oven and allow to cool for 5 mins, before moving them to a cooling rack

Assembly

• Once cooled, sandwich 2 cookies together with warmed raspberry jam -around ½-1 teaspoon for each sandwich cookie
• Mix the icing sugar and milk to form a thick glaze, then spread onto the top of each sandwich cookie
• Top with half a glaće cherry