Ingredients
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- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup ground almonds or almond flour
- 1/2 cup raspberry jam (or fruit jam of your choice)
- Powdered sugar (for dusting, to taste)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine the all-purpose flour, ground almonds, salt, cinnamon, and nutmeg. Whisk together and set aside.
- In another large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Incorporate the vanilla and almond extracts into the butter mixture.
- Gradually add the flour mixture to the creamed butter mixture, mixing on low speed until just combined. Divide the dough into two equal portions and flatten them into disks. Wrap in plastic wrap and refrigerate for at least one hour until firm.
- Once chilled, roll out one disk of dough on a lightly floured surface to about 1/8 inch thick. Use a round cookie cutter to cut out shapes. Take half of those cutouts and use a smaller cutter to make a design in the center.
- Bake the cookies for 10-12 minutes, allowing them to cool on a wire rack before assembly. Dust with powdered sugar before serving.
Notes
These cookies can be modified with different jams for unique flavors. Consider gluten-free flour for dietary swaps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg