Description
Delightful cookies with a buttery texture and a burst of flavor from homemade cranberry raspberry jam.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup homemade cranberry raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, powdered sugar, and salt until combined.
- Cream the softened butter with the vanilla and almond extracts until light and fluffy.
- Gradually add the dry ingredients to the butter mixture, stirring until the dough comes together.
- Lightly flour your work surface and roll out the dough to about 1/4 inch thick.
- Use cookie cutters to cut out desired shapes, remembering to cut out the center of half the cookies.
- Place the cookie shapes on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden.
- Spread a layer of jam on the solid cookies and top them with the cut-out cookies.
- Dust the tops with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze with parchment paper between cookies.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg