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Author Notes: The ultimate Christmas cookie, with the hint of cinnamon they are the perfect buttery biscuit sandwiched between raspberry jam. —Zita Fox
grams plain flour
grams ground almonds
teaspoon ground cinnamon
teaspoon vanilla extract
grams raspberry jam
handfuls icing sugar
- In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 175°C. On a floured surface, roll out one disc of dough 1/8 inch thick (keep remaining dough chilled). Cut half of the dough using a round cutter (this will be the bottom cookie) With half of the cookies cut a smaller shape in the middle of the cookie (this will be the top cookie) Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and re-rolled. Always make sure dough is firm and chilled before cutting or else they will lose shape in the oven.
- Bake for 10-12 mins or until light golden brown. Let cool on the cookie sheet for about 2 minutes; remove from sheet and cool completely. Spread about a teaspoon of jam onto the bottom of the cookie and sandwich with a top cookie (one with centre cut out). Then finish off by dusting cookies with icing sugar.