A timeless, buttery delight with delicate almond flavor and a ruby red jewel of raspberry jam at its center. These elegant cookies are perfect for holidays, afternoon tea, or whenever you’re craving something sweetly sophisticated.
½cupseedless raspberry jam (or strained fresh raspberry preserves)
Powdered sugar, for dusting tops
Creaming the Butter
1
In a stand mixer fitted with the paddle (or hand mixer), beat the butter on medium speed for 1–2 minutes until creamy and slightly pale.
Add the sifted powdered sugar. Mix on low until incorporated (to prevent a snowstorm), then increase to medium-high for another 1–2 minutes, until light and fluffy.
Add Yolks & Flavorings
2
Add the egg yolk and beat on medium speed until fully emulsified.
Add vanilla and almond extracts. Mix just until blended.
Dry Ingredients
3
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
With mixer on low, gradually add dry ingredients to the butter mixture.
Mix until the dough just clumps together. Do not overmix — this keeps the cookies tender.
Chill and Roll
4
Divide dough into two discs, wrap tightly in plastic wrap.
Chill in the refrigerator for at least 1 hour (or up to 2 days).
Roll Out
5
Remove dough from fridge and rest on the counter for 5–10 minutes (until rollable but still cold).
Roll one disc at a time on a lightly floured surface to 1/8 to 1/4 inch thick.
Use a 2–2.5 inch round or fluted cutter to make cookies. Cut center shapes (hearts, circles, stars) out of half the rounds.
Second Chill (Optional but Ideal)
6
Transfer cookies to lined trays and chill in the freezer for 10 minutes before baking to preserve sharp edges.
Bake Time
7
Preheat oven to 350°F (175°C).
Bake chilled cookies for 10–12 minutes, rotating trays halfway.
They should be set and pale golden at the edges, not browned.
Fill & Dust
8
Spread about 1/2 tsp of jam on the flat side of each solid cookie.
Sift powdered sugar over the cutout tops before assembling.
Gently press the tops onto the jammed bottoms, creating that iconic “window.”
Presentation Ideas
9
Gift in parchment-lined tins or clear bags with ribbon.
Stack with wax paper between layers to prevent smudging.
Ingredients
Dough
1cupunsalted butter, softened (room temp, pliable but not greasy)
½cupseedless raspberry jam (or strained fresh raspberry preserves)
Powdered sugar, for dusting tops
Directions
Creaming the Butter
1
In a stand mixer fitted with the paddle (or hand mixer), beat the butter on medium speed for 1–2 minutes until creamy and slightly pale.
Add the sifted powdered sugar. Mix on low until incorporated (to prevent a snowstorm), then increase to medium-high for another 1–2 minutes, until light and fluffy.
Add Yolks & Flavorings
2
Add the egg yolk and beat on medium speed until fully emulsified.
Add vanilla and almond extracts. Mix just until blended.
Dry Ingredients
3
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
With mixer on low, gradually add dry ingredients to the butter mixture.
Mix until the dough just clumps together. Do not overmix — this keeps the cookies tender.
Chill and Roll
4
Divide dough into two discs, wrap tightly in plastic wrap.
Chill in the refrigerator for at least 1 hour (or up to 2 days).
Roll Out
5
Remove dough from fridge and rest on the counter for 5–10 minutes (until rollable but still cold).
Roll one disc at a time on a lightly floured surface to 1/8 to 1/4 inch thick.
Use a 2–2.5 inch round or fluted cutter to make cookies. Cut center shapes (hearts, circles, stars) out of half the rounds.
Second Chill (Optional but Ideal)
6
Transfer cookies to lined trays and chill in the freezer for 10 minutes before baking to preserve sharp edges.
Bake Time
7
Preheat oven to 350°F (175°C).
Bake chilled cookies for 10–12 minutes, rotating trays halfway.
They should be set and pale golden at the edges, not browned.
Fill & Dust
8
Spread about 1/2 tsp of jam on the flat side of each solid cookie.
Sift powdered sugar over the cutout tops before assembling.
Gently press the tops onto the jammed bottoms, creating that iconic “window.”
Presentation Ideas
9
Gift in parchment-lined tins or clear bags with ribbon.
Stack with wax paper between layers to prevent smudging.
