- Cook Time
- Prep Time
- 2 1/2 sticks (10 oz.) unsalted butter
- 3/4 cup granulated sugar
- 2 1/3 cups flour, plus more for rolling
- 1/2 cup blanched almonds, ground
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup seedless raspberry jam
- Confectioners' sugar
Using an electric mixer, beat the butter until smooth. Add the granulated sugar; beat until fluffy, 3 to 5 minutes. In another bowl, combine the flour, almonds, cinnamon and nutmeg. Using a wooden spoon, stir the flour mixture into the butter mixture.
Lay 4 sheets of wax paper side by side on a flat surface; dust with flour. Place one-quarter of the dough on each sheet; sprinkle with flour and top with another sheet. Refrigerate 3 of the 4 sheets.
Preheat the oven to 350 degrees . Grease 2 cookie sheets. On a work surface, roll out 1 piece of dough 1/8 inch thick. Place it back on the wax paper, chill and repeat with the other dough pieces.
Remove 2 rolled dough pieces from the refrigerator and, using a 1 1/2-inch cookie cutter, cut out as many cookies as you can, then roll out and cut cookies from the scraps. Arrange on the prepared cookie sheets.
Using a 3/4-inch cookie cutter, cut pieces out of the centers of half the cookies to create "windows" for the cookie tops.
Bake the cookies until lightly browned, 12 to 15 minutes. Remove from the oven and let cool. Repeat Steps 4 through 6 with the remaining 2 pieces of dough.
In a small saucepan, simmer the raspberry jam over low heat. Remove; let cool slightly. Spoon 1/2 tsp. onto each bottom cookie; sandwich with a top cookie. Dust with confectioners' sugar.