Raspberry Jam Sandwich Cookies
Delightful cookies with crisp, buttery shells and a tangy raspberry jam filling, perfect for any gathering or afternoon treat.
Ingredients
Cookie Dough Ingredients
- 1.5 cups almond flour Adds a nutty flavor and slight graininess.
- 1.5 cups all-purpose flour Essential for structure.
- 0.25 tsp ground cinnamon Enhances flavor.
- 0.25 tsp ground cloves Adds depth and earthiness.
- 0.25 tsp kosher salt Balances sweetness.
- 1 large egg Acts as a binder.
- 2 tsp pure vanilla extract Infuses flavor.
- 0.5 cups butter Softened, for rich flavor.
- 0.5 cups granulated sugar Adds sweetness.
- 0.5 cups raspberry jam For the filling.
- 2 Tbsp powdered sugar For garnish.
Instructions
Preparation
- In a medium bowl, whisk together the almond flour, all-purpose flour, ground cinnamon, ground cloves, and kosher salt.
- In a small bowl, whisk together the egg and pure vanilla extract.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla mixture to the butter-sugar mixture and beat until well combined.
- Gradually incorporate the dry ingredients, mixing until just combined.
- Divide the dough into two halves, shape them into disks, and chill in the refrigerator for 2 hours or freeze for 30 minutes.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll out the chilled dough to about 1/8-inch thickness and cut out cookies using a 2-inch round cookie cutter.
- Place the cut-out cookies on the prepared baking sheets and bake for 7 to 9 minutes until slightly golden. Allow to cool on the baking sheets before transferring to a wire rack.
Assembly
- Once cooled, spread about 1/2 teaspoon of raspberry jam onto the center of one cookie and top with another cookie.
- Dust with powdered sugar before serving.
Notes
For the best cookies, ensure butter is at room temperature and do not skip chilling the dough. You can substitute flour for gluten-free options.