Author Notes: This is really quite delicious, the butter and cinnamon make it a delicate cookie that is dynamite with coffee or tea.
Recipe from Joy of Cooking Christmas Cookies —Amy Stafford @ A Healthy Life For Me
Makes: 36
Ingredients
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1 1/4
cups unsalted butter, room temperature
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2/3
cup granulated sugar
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2 1/3
cups all-purpose flour
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1/2
cup almond meal
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1
teaspoon cinnamon
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1
cup powdered sugar
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1
cup red currant jelly
Directions
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Add butter and sugar to mixing bowl, mix until smooth.
In a bowl add flour, almond meal and cinnamon. Stir to combine.
Add flour mixture to butter mixture until blended and smooth.
- Divide dough into 3 parts. Place each part in between wax paper. Using a rolling pen on top of paper roll out each disk of dough into 11? circle. Place dough on cookie sheet in refrigerator and chill for at least 2 hours
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Preheat oven to 350 degrees.
Line cookie sheets with silicone baking mat or parchment
- Remove one disk at a time, peel away both top and bottom sheet of wax paper to loosen away from dough. Place dough back on to paper and using 1 1/2? round cutter cut cookies. Take 1/2 of cut rounds and using a straw press down to cut out three small holes.
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Transfer cut cookies without holes on one sheet and cookies with holes to another. They will cook to different times.
Bake on middle oven rack for 10-12 minutes for cookies with holes and 12-15 minutes for bottoms or until lightly golden brown.
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Let cook on racks. Sift with powdered sugar
While cookies are cooling, boil jelly for 2 minutes, stirring.
- Spoon 1/4 teaspoon of cooled jelly onto each cookie, then top with top (cut out cookie) press lightly so jely fills up into holes.
- Store airtight between layers of wax paper for 2-3 days. You can freeze these for up to 1 month
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