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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 36 |
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A recipe I'm saving for Christmas cookies this year. Apricot jam can be substituted for raspberry jam. Ingredients:
1 1/2 cups flour |
1 tablespoon cocoa, sifted |
1 teaspoon cinnamon |
3/4 cup granulated sugar |
1/2 cup almonds, ground |
1/2 cup butter, cut into pieces |
1 egg |
1/2 cup raspberry jam |
confectioners' sugar, for dusting cookie tops |
Directions:
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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