| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 2 1/2 to 3 dozen 1 1/2-inch cookies |
Ingredients
- 2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet
- 3/4 cup granulated sugar
- 2 1/3 cups all-purpose flour, plus more flour for rolling the cookies
- 1/2 cup slivered almonds, ground
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup seedless raspberry jam
- Powdered sugar, for dusting cookies, optional
Instructions
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough “sandwiches.” Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
Nutrition Facts
| Serving Size | 1 of 33 servings |
| Calories | 150 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 58 mg |
Reviews
What a strange way to bake these cookies. Wouldn’t recommend.
This is an easy recipe and yummy result! The rolling out/assembling takes some time and the dough needs just a short refrigeration time to be able to cut easily.
These taste so good and I got lots of compliments from friends. I def. have baked some lame versions of this from other websites. This is a keeper!! Thanks chef Alex!!!
I made this recipe last year as I wanted to add a new cookie to my Christmas baking. It is AMAZING! Everyone loved them. I need to make extra batches this year!
Sorry Alex but this recipe was just bad, bad. I should have trusted my baking instincts and simply passed on the recipe when I compared the ratio of butter to flour, and the addition of ground almonds; increasing the fat even more. The cookie did not keep it’s form well at all until the re-roll of scraps when more flour had been incorporated into the dough. Sadly, these cookies were tossed out. All was not a total loss as I did take away the effects of heating and simmering jams that are added to cooked cookies. It really sets up nicely, a method I will use for my Jam Thumbprint Cookie Recipe.
I got rave reviews for this cookie. I shared it with all of those who asked for the recipe. It reminds me of a taste from my childhood, like pies and jam and sweet holidays. It’s fun to make and oh so good!
By far the best cookie I’ve made to date! The recipe is clear and not very complicated. And the result, delicious!
Wonderful cookie. Would’ve been better if I was a better baker and had slightly smaller cookie cutters. Worth the extra time and effort.