Description
Delightful, buttery cookies filled with vibrant raspberry jam, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolk and mix until combined.
- In another bowl, whisk together the all-purpose flour, ground almonds, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough to about 1/8-inch thick on a floured countertop and cut out shapes.
- Bake on a parchment-lined baking sheet for 10-12 minutes or until edges are lightly golden.
- Cool on a wire rack, then spread raspberry jam on the whole cookie bottom and place cutout cookies on top.
- Dust with powdered sugar.
Notes
For a dairy-free version, use plant-based butter. You can substitute ground almonds with finely ground hazelnuts if needed.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, raspberry, dessert, holiday treats, baking