My grandmother always made these every Christmas and sandwiched homemade strawberry jam in between 2 buttery shortbread cookies. Use whatever jam you love - raspberry, and if you crave a bit of tartness, lingonberry would be amazing!
- 2 cups all purpose flour
- 2/3 cups finely ground almonds
- 1/4 teaspoon cinnamon
- 1 cup softened butter (1 stick)
- 2/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup seedless raspberry jam
- Confectioners sugar
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the eggs and vanilla.
In a medium bowl, sift together the flour, almonds, cinnamon and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 10-12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.