Ingredients
Units
Scale
- 2 cups AP flour
- 1 cup almond flour
- Pinch of salt
- 1/2 teaspoon Cardamom
- 14 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 egg plus 1 egg yolk
- Raspberry jam (you can also use strawberry jam, apricot preserves, black current, or marmalade)
- Confectioner's sugar, for dusting
Instructions
- In the bowl of your mix master, beat butter and sugar until combined. Add cardamom, vanilla, egg, and egg yolk. Beat again until whipped.
- Add the flours and salt. Beat on low until a soft dough comes together. Turn out on a lightly-floured surface and shape into a disk. Wrap in clingfilm or wax paper and refrigerate for about 30 minutes - 1 hour.
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
- On a lightly floured surface, roll out the chilled dough until about 1/8-inch thick. Cut out cookies with a 2-inch cookie cutter of your choice. You'll get around 48 cookies total. For half of those cookies, cut out the center (these will be the tops). *I used an apple corer to get the smaller center circle.
- Bake the cookies for 10-12 minutes, just until the edges began to take on a light golden color. Remove and carefully transfer to a wire rack to cook completely.
- Once the cookies have cooled, evenly spread about 2 teaspoons worth of jam on the bottom cookies and top with cookies with holes in them. Dust with confectioner's sugar and serve!
- Cookies will keep for up to several days in a air-tight container.
- Prep Time: 15 minutes
- Inactive Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
