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 cups
unsalted butter, room temperature
2 1/3 cups
red currant jelly
In This Recipe
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