This recipe makes about 12-14 cookies
Ingredients:
- 105g butter
- 180g flour
- 50g ground almonds
- 80g icing sugar
- 1 egg
- 1 tablespoon of vanilla extract
- Few drops of almond extract
- Pinch of salt
Decoration: - Raspberry jam*
- Icing sugar
Instructions:
- Cut the cold butter into smaller chunks and place in a bowl. Add the dry ingredients and rub them all between your fingers until you have a sand-like consistency. Add the egg as well as the almond extract and mix until it all comes together.
- Transfer the dough onto some cling film and wrap the cling film around it, then gently flatter the dough. Transfer to the fridge for about an hour.
- Once the dough is ready, preheat the oven to 170C – no fan.
- Divide the dough in half, place one half back in the fridge for now and roll the other one out to about 4mm thickness on a lightly floured surface.
- Using a 6cm round cutter start cutting out circles. Then using a smaller star cutter, cut out star shapes in the middle of half of the prepared circles.
- Place the cookies (including the stars) on a baking tray lined with baking paper, bake for about 12-13mins.
- Transfer the cookies onto a wire rack to let them cool.
- Once the first set is in the oven, remove the second half of the dough from the fridge and repeat the above steps.
- You can do the same with any leftover dough. If the dough becomes too warm to work with, you may need to pop it into the fridge again for about 20mins before baking.
- When everything is baked, place about half a teaspoon of jam on each full circle, spread it as evenly as possible, but don’t go all the way to edge.
- Sprinkle the circles with stars in the middle with some icing sugar and then place it on top of the jam.
NOTE: Not an ad, but I am a big fan of St Dalfour jams as they don’t add any extra sugar. Feel free to use a different flavour jam instead. I like to use a raspberry one as they aren’t too sweet and the red adds a lovely festive colour during Christmas!
Happy Baking! 🙂
