Cold butter creamed fluffy with maple crystals binds a cashew-studded dough of all-purpose and whole wheat pastry flours, chilled until firm and destined for a jammy filling of raspberry preserves.
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Preheat oven to 350° F. Line two half-sheet trays with parchment paper.
In stand mixer, cream butter and maple crystals together until fluffy.
Whisk together flours and arrowroot in separate medium bowl. Slowly sift flour mixture into butter mixture while continuing to mix until well combined. Add cashews and continue to mix until incorporated. Divide dough equally into 2 and wrap each piece in plastic. Chill in refrigerator for 15-20 minutes , until dough firms.
Roll out both doughs to about 1/8” thickness. Freeze dough until hard. Cut dough with lightly floured cookie cutters. For each cookie, cut solid bottom and mate with center cut out using smaller cutter. Continue process until all dough is used.
Place cookies on 2 sheet trays (bottoms on one tray and tops with centers cut out on other). about 5-6 minutes and rotate pans. Continue to until edges are lightly browned. Remove from pans and cool on racks.
When cool, spread 1 tablespoon preserves on solid cookie bottom. Lightly sprinkle cookie tops (with holes) with powdered sugar, if using. Carefully press top cookie with hole on jam-topped bottom. Continue process until all cookies are assembled.
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