|1 cup||sugar||250 ml|
|1 teaspoon||vanilla extract||5 ml (optional)|
|3 cups||flour||750 ml|
|1 cup||seedless raspberry jam||250 ml|
|½ teaspoon||salt||2 ml|
|4 tablespoons||lemon juice||60 ml|
|2 cups||unsalted butter||500 ml|
|2 cups||icing sugar||500 ml|
Measure flour, sugar, salt (and vanilla) into a large bowl. Cut in butter and knead until well blended and dough holds together. Divide dough into three very equal parts. Wrap in plastic and refrigerate overnight.
Let dough stand at room temperature (for easier rolling). Preheat oven to 350° F (180° C). Roll out each part between two sheets of wax paper into the size of your cookie pan (e.g. 10" x 15" or 25 cm x 40 cm ). Remove top paper. With bottom paper, pull dough onto the pan. Bake for 10 - 12 minutes until golden yellow but not brown. Watch it carefully, as it burns easily.
Remove from oven. Let cool for 2 minutes. Place a pastry board over the pan and turn over, releasing the pastry. Peel off paper. Spread pastry layer with half of the jam. With the help of another board of cookie sheet, carefully slide the second layer on top of the first. Spread with the rest of the jam. Finally, bake the third layer and repeat the procedure.
Mix icing sugar with lemon juice. Spread icing over the cake in a thin layer. Let cool completely. Cut in small rectangles about 1½" by 3" (4 cm by 8 cm) and serve with good, strong coffee.