Almond Shortbread Jam Cookies
Approximately 2 dozen 2-inch cookies
Ingredients
Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl or a large mixing bowl. Mix on medium speed with the paddle attachment until the butter and sugar are smooth. Add the flour and almonds and mix on low speed, scraping the bowl frequently, until the dough has come together, about 3 min.
Roll the dough: On a lightly floured surface, roll the dough to about 1/4 inch thick.
Cut the dough: Cut the dough into bars, squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate briefly.
To make the tops, cut a smaller shape in the center of half of the cookies; be sure the border is fairly wide so the cookie doesn't fall apart. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
To bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 350°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, approximately 30 min. After 15 min., switch the position of the baking sheets and rotate them 180 degrees for even baking.
Assemble the baked, cooled cookies: Dollop a small amount of jam in the center of the cookie bottoms (on the flat side) and spread it all over but not quite to the edge. Sandwich the tops and bottoms together. Dust the cookie tops with confectioners' sugar.
Approximately 2 dozen 2-inch cookies
Ingredients
- 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 tsp. table salt
- 10 oz. (2 cups) all-purpose flour
- 3-3/4 oz. (3/4 cup) finely ground almonds
- Raspberry or other jam
- Confectioners' sugar
Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl or a large mixing bowl. Mix on medium speed with the paddle attachment until the butter and sugar are smooth. Add the flour and almonds and mix on low speed, scraping the bowl frequently, until the dough has come together, about 3 min.
Roll the dough: On a lightly floured surface, roll the dough to about 1/4 inch thick.
Cut the dough: Cut the dough into bars, squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate briefly.
To make the tops, cut a smaller shape in the center of half of the cookies; be sure the border is fairly wide so the cookie doesn't fall apart. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
To bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 350°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, approximately 30 min. After 15 min., switch the position of the baking sheets and rotate them 180 degrees for even baking.
Assemble the baked, cooled cookies: Dollop a small amount of jam in the center of the cookie bottoms (on the flat side) and spread it all over but not quite to the edge. Sandwich the tops and bottoms together. Dust the cookie tops with confectioners' sugar.