1 1/4 cups unsalted butter
2/3 cup white sugar
2 cups flour
1 3/4 cup ground almonds
1/8 teaspoon ground cinnamon
1 cup seedless raspberry jam
Preheat oven to 325 degrees.
Cream together butter and sugar together until light and fluffy. Beat in the flour, 1/2 cup at a time. Then beat in the almonds and cinnamon until it becomes a stiff dough.
Shape the dough into a ball and wrap in plastic wrap and refrigerate for one hour.
On a lightly floured surface, roll 1/2 of the dough into a sheet that is 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles as you can. Knead the leftover scraps and roll out again. Cut more circles until the 1/2 of dough is finished.
Repeat the rolling and cutting process with the other half of dough but cut the center out with a 1/2 inch cookie cutter.
Place on an ungreased cookie sheet. Bake for 10-15 minutes. Cool for at least 20 minutes.
Spread the flat side of the solid circles with raspberry jam and lay the cutout cookie over the top and slightly press down. Serve and enjoy!
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