These buttery and crispy cookies are the perfect vehicle for your imagination. Top with your favorite jams, jellies, or spreads either fruity, chocolatey, or nutty. These cookies are so fun to make and the perfect family project.
3/4 c. unsalted butter
1/2 c. sugar
1 egg yolk
1 tsp. vanilla extract
1 c. all purpose flour
3/4 c. almond flour
1/4 tsp. salt
Assorted jams and spreads for filling such as raspberry, apricot, lemon, and nutella confectioners sugar
How To Make
In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar until light and fluffy (about 3 minutes). Add the yolk and vanilla and beat until incorporated.
Stir together the flour, almond flour, and salt. Add the dry
ingredients to the mixer bowl and mix until combined.
Divide the dough in half, form into a disc, wrap in plastic
wrap, and refrigerate for at least 1 hour.
On a lightly floured surface, roll one disc of dough out
about 1/4 inch thick. Using a 2 1/2 inch round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the remaining dough, roll, and repeat. Place the cut cookies (you should have 12 cookies) in the refrigerator for 30 minutes and preheat the oven to 350°F.
While the first half of cookies is chilling, cut 12 rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use a smaller smallest cookie to make a cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
Bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes, then transfer to a rack to cool.
Place the cookies with the holes in them on a cookie sheet
and sift confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam or filling into the center, spreading it slightly. Top with the sugar dusted cookies.