Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the unsalted butter and granulated sugar in a large bowl until fluffy.
- Mix in the egg yolk, vanilla extract, and almond extract until combined.
- Whisk together the all-purpose flour and salt in a separate bowl. Gradually add this to your butter mixture, mixing on low speed.
- Wrap the dough in plastic wrap, pressing it into a disk shape and chill in the refrigerator for about an hour.
- Roll out the chilled dough on a floured surface to about 1/8-inch thick. Cut into shapes, with half having a small circle cut out for tops.
- Bake in the preheated oven for 10-12 minutes, until the edges are golden.
- Spread raspberry jam on the solid cookie tops, dust with powdered sugar, and assemble.
- Serve and enjoy your delightful cookies!
Notes
For a twist, try using apricot or strawberry jam instead of raspberry.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian