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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.


  • 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
  • powdered sugar


  • 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!!
  • Enjoy!

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