Recipe Published: December 14, 2020 | Updated: June 3, 2021

Written by: Jasma

CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process

RECIPE BREAKDOWN

Difficulty: simple! | Time Note: cookie dough requires 1 hour of chilling | Oven preheating needed: 350°F/175°C | Serving: makes 30 sandwiches

Dough

Shape

Bake

Assemble

INGREDIENTS

Dough:

• 100 g (1/2 cup) white granulated sugar

• 170 g (3/4 cup) soften unsalted butter

• 2 egg yolks

• 1 tsp pure vanilla extract

• 1 lemon zest

• 245 g (2 1/4 cups) all-purpose flour

• 1/4 tsp salt

• 110 g (1 cup) almond meal

Decor:

• Raspberry jam

• Icing sugar

SPECIAL EQUIPMENT

• Electric mixer

• Cookie Cutters

LET’S BEGIN!

Dough

1. Beat the softened unsalted butter with the white granulated sugar until soft and creamy.

2. Add the egg yolks, scraping down the sides of the bowl, and continue mixing.

3. Add the lemon zest and vanilla extract to the butter mixture, and mix until fluffy (should take about 3 minutes total).

4. Combine the butter mixture with almond meal, all-purpose flour, and salt until a dough forms.

5. Transfer the dough onto a sheet of plastic wrap and gently knead until a cohesive piece of dough is formed. Wrap up the dough and chill for at least 1 hour.

Shape

6. Once chilled, roll out the dough on a dusted work surface and cut using your desired cookie cutters.

Bake

7. Bake in a preheated oven at 350°F/175°C for 9-11 minutes.

Assemble

8. Once cooled, spread some raspberry jam onto one cookie and sandwich with another. For an optional step, you can dust the top of the cookie sandwich with icing sugar.

Check out the other recipes in my holiday cookie box!