I’d like to introduce you to the picture of Christmas cookie perfection. I’m not trying to reinvent the wheel here, I’m just trying to coax pretty cookies out of my oven.
In my humble opinion, these cute little cookies are perfect alongside a cup of tea...while sitting/toasting beside the fireplace...in some warm, fuzzy slippers...(and last, but most importantly) in your beau's large, elastic-banded, old college sweatpants. So there you have it. Go ahead and pop that little gem into your brain.
2 ½ cups all-purpose flour
2/3 cup of finely ground almonds
¼ tsp cinnamon
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
- In a medium bowl, combine the flour, almonds, and cinnamon; Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy (about 4 minutes.) Add the egg and vanilla and continue to mix thoroughly.
- Add the dry flour mixture to the butter mixture and mix until well incorportated.
- Divide the dough in half and roll into a ball. Form balls into two discs then wrap each disc in plastic wrap and place in the refrigerator for at least 2 hours (or overnight.)
- Preheat oven to 350 degrees.
- On a floured surface, roll out one disc until it’s about 1/8” thick.
- Cut the dough with a cookie cutter dipped in flour.
- Transfer the cut outs to a baking tray lined with either parchment paper and repeat with the remaining dough and the second disc.
- Bake for 10-12 minutes until a light golden brown then cool on the baking tray for five minutes. Transfer to a cooling rack to cool completely.
- When ready to fill the cookies, invert the bottom cookie and spread with about 1 teaspoon of jam. Dust a top cookie with confectioner’s sugar then gently place on top of the jam making a sandwich cookie.
*Yields approximately two dozen