Author Notes: This is really quite delicious, the butter and cinnamon make it a delicate cookie that is dynamite with coffee or tea.
Recipe from Joy of Cooking Christmas Cookies - Amy Stafford @ A Healthy Life For Me
- 1 1/4 cup unsalted butter, room temperature
- 2/3 cups granulated sugar
- 2 1/3 cups all-purpose flour
- 1/2 cup almond meal
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 1 cup red currant jelly
- Add butter and sugar to mixing bowl, mix until smooth. In a bowl add flour, almond meal and cinnamon. Stir to combine. Add flour mixture to butter mixture until blended and smooth.
- Divide dough into 3 parts. Place each part in between wax paper. Using a rolling pen on top of paper roll out each disk of dough into 11″ circle. Place dough on cookie sheet in refrigerator and chill for at least 2 hours
- Preheat oven to 350 degrees. Line cookie sheets with silicone baking mat or parchment
- Remove one disk at a time, peel away both top and bottom sheet of wax paper to loosen away from dough. Place dough back on to paper and using 1 1/2″ round cutter cut cookies. Take 1/2 of cut rounds and using a straw press down to cut out three small holes.
- Transfer cut cookies without holes on one sheet and cookies with holes to another. They will cook to different times. Bake on middle oven rack for 10-12 minutes for cookies with holes and 12-15 minutes for bottoms or until lightly golden brown.
- Let cook on racks. Sift with powdered sugar While cookies are cooling, boil jelly for 2 minutes, stirring.
- Spoon 1/4 teaspoon of cooled jelly onto each cookie, then top with top (cut out cookie) press lightly so jely fills up into holes.
- Store airtight between layers of wax paper for 2-3 days. You can freeze these for up to 1 month