1 1/4 C butter
1 C powdered sugar
2 1/2 C flour
1/2 C almonds, toasted & finely chopped
1/4 tsp cloves
1/4 tsp cinnamon
1 1/2 tsp lemon zest
1/4 - 1/3 C raspberry jam
Beat butter and powdered sugar until fluffy.
In a separate bowl combine flour, almonds, cloves, cinnamon and lemon zest.
Slowly mix with butter mixture until just blended.
Divide dough into two equal portions and refrigerate for an hour.
Preheat oven to 325F
One dough ball will be cookie bottoms and the other will be cookie tops (and cutouts)
Using a cutter 2.5 - 3 inch cookie cutter, cut out cookie bottoms.
Bake cookies on a parchment paper lined cookie sheet for approximately 15 minutes.
For the cookie tops, use the same cutter as the bottoms, but cut a smaller shape out of the center. Your cookie frames & centers will bake a little faster than your solid cookies.
Cool cookies on a wire rack.
Dust the cookie tops & cutouts with powdered sugar.
Gently warm the raspberry jam.
Spread the warmed jam on the solid cookie bottoms.
Top with a cookie frame and fill the cut out with more jam.
These might sound a little complicated, but they were so easy!!
Pairs Well With
This is one of my favorite cookies. It never occurred to me I could make them at home!
This is adapted from a Southern Living Recipe.