Description
Delicious cookies filled with raspberry jam and dusted with powdered sugar.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 cup seedless raspberry jam
- Powdered sugar, for dusting
Instructions
- Cream softened butter and sugar together until light and fluffy.
- Beat in egg, vanilla extract, and almond extract until combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
- Gradually mix dry ingredients into wet until a soft dough forms.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Roll out dough to 1/4 inch thickness. Cut out shapes using cookie cutters; cut windows into half the cookies.
- Transfer cookies to baking sheet and bake for 8–10 minutes, until edges are just golden.
- Cool completely. Spread raspberry jam on the flat side of solid cookies. Top with window cookies.
- Dust finished cookies with powdered sugar before serving.
Notes
- Make sure the butter is softened for easier mixing.
- Chilling the dough helps maintain the shape of the cookies while baking.
- Feel free to use other types of jam if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg