Makes 30 to 32 sandwiched cookies
- 1.5 cups of whole wheat pastry flour
- 1.5 cups of almond flour/meal, sifted
- 1/4 tsp salt
- 1.5 sticks (6 oz) of butter, unsalted and softened at room temperature
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry jam
- confectioner/powdered sugar
- Preheat oven to 350F. Line two cookie sheets with parchment or silpat. Set aside.
- In a stand mixer fitted with paddle, add softened butter and sugar. Cream on medium speed until light, for 2 minutes.
- Add an egg and vanilla extract. On low speed, stir just to combine.
- Sift all the dry ingredients (flours and salt) in a large bowl. Add it all into the stand mixer.
- Cream cookie dough on medium speed until just combined.
- Divide cookie dough onto two cling wraps, form it into flatten disks and refrigerated for at least an hour.
- On a lightly floured surface, roll out each piece of chilled dough to a 1/8 inch thickness (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap and chill until firm.
- Using a round or fluted cookie cutter, cut out as many cookies as possible from the dough into rounds and place on parchment lined cookie sheets, arranging about 1 inch apart.
- Using smaller decorative center cutters, cut out centers from half of cookies.
- Bake for 10 to 12 minutes, rotating the cookie sheets halfway. Cool slightly on the cookie sheets, before transferring to wire racks to cool completely.
- Dust confectioners’ sugar on the cookies with holes. Spread 1/2 tsp of raspberry jam on the remaining cookies and sandwich it with the confectioners’ sugar covered cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Enjoy cookies with a side of hot tea or coffee. Merry Christmas!
What were your childhood Christmas memories?