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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 8 min

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Ingredients

For 36 Servings

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  • 1 1/2 cups flour
  • 1 tbsp cocoa , sifted
  • 1 tsp cinnamon
  • 1/2 cup butter , cut into pieces
  • 1 egg
  • 1/2 cup raspberry jam
  • confectioners' sugar , for dusting cookie tops

Directions

Step By Step View
  • 1 In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
  • 2 Toss lightly with a fork, add butter pieces.
  • 3 Gather into a ball.
  • 4 Wrap securely in plastic wrap and chill 4 to 5 hours.
  • 5 Preheat oven to 350°F.
  • 6 On lightly floured surface roll out half of dough.
  • 7 Cut put rounds using a 3-inch round biscuit cutter.
  • 8 With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
  • 9 Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
  • 10 Remove from cookie sheet and cool completely.
  • 11 Spread plain cookies with jam and cover with a cookie with a whole in the center.
  • 12 Sprinkle tops with confectioners' sugar.

Directions

View All Steps
1. In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
2. Toss lightly with a fork, add butter pieces.
3. Gather into a ball.
4. Wrap securely in plastic wrap and chill 4 to 5 hours.
5. Preheat oven to 350°F.
6. On lightly floured surface roll out half of dough.
7. Cut put rounds using a 3-inch round biscuit cutter.
8. With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
9. Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
10. Remove from cookie sheet and cool completely.
11. Spread plain cookies with jam and cover with a cookie with a whole in the center.
12. Sprinkle tops with confectioners' sugar.
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