In a food processor add the flour, sugar and salt and process together. Add cubed cold butter and pulse
Add the egg yolk and pulse
One by one add tablespoons of cold water until the dough comes together, you may need more or less so add it one by one
Place between 2 pieces of parchment paper and flatten and roll into a disc or a rectangle
Place in the fridge for at least 1 hour
Preheat your oven to 180°C
Roll it out till the thickness of 0.5 cm and press in your desired shape
If you have found that removing the cookies is a bit tricky, put the dough in the fridge for another 15 minutes
I got 46 round cookies so I cut smaller holes in half of them
Bake at 180°C for 15 minutes
Let cool for 15-20 minutes before dusting all the cookies with powdered sugar
Place the raspberry preserve on the bottom pieces and put the top pieces on and press together
