This is one of my favorite cookies - I don’t know if it is the rich buttery cookie, the sweet powdered sugar, or the smidge of strawberry jam in the middle - whatever it is, it’s delicious and easy to make.
12 tablespoons of room temperature butter
½ cup of sugar
Zest of one lemon
1 egg yolk
1 teaspoon of vanilla extract
1 cup of all-purpose flour
¾ cup of almond flour
¼ teaspoon salt
Jam - any flavor you like
Powdered sugar
Beat the butter and sugar together until light and fluffy.
Add the egg yolk and vanilla and beat until mixed.
In a separate bowl whisk together the flours and salt.
Slowly add the flour mixture to the butter mixture until just blended.
Divide the dough in half, form into a disc, wrap, and refrigerate for an hour.
Remove one of the discs and roll to a ¼ inch thick on a lightly floured surface.
Cut into whatever shape you like. I used a doughnut cutter so the cookie and the hole were cut at the same time. You can also use a traditional cookie cutter and make a small hole in the center with a knife, a smaller cookie cutter, or a pastry bag tip.
Place the cookies on a baking sheet and refrigerate for 30 minutes.
Take the second disc out and roll into ¼ inch thick and cut out the cookies.
Place this batch of cookies on a baking sheet and refrigerate for 30 minutes.
Bake the cookies in a preheated 350 degree oven for about 10 minutes, or until just lightly brown around the edges.
Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
When cool, place about a ½ teaspoon of jam on the cookies without holes, top with the cookie with a hole.
Sprinkle with powdered sugar.
You can change this cookie up for the season:
-dye the dough green and use red raspberry jam for Christmas
-use a peanut butter cookie dough and grape jelly for pb&j’s
-dye the dough a pale color, fill the hole with jam, and small jelly beans for Easter
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