- ½ ground almonds (unblanched)
- ½ sugar
- 1 cup unsalted butter
- 2 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon finely grated lemon rind
- 1 teaspoon vanilla extract
- ¼ salt
- 1 teaspoon cinnamon
- ½ cup seedless raspberry preserves
- confectioners' sugar for dusting
Place ¼ cup sugar and the almonds in food processor and process until finely ground. Cream the butter and ¼ cup sugar. Add the egg yolks and blend thoroughly. Add almond-sugar mixture and blend. Add flour, lemon rind, vanilla salt and cinnamon and mix until combined. Wrap dough in plastic wrap and chill for 2 hours.
Roll half the dough to 1/8th inch thickness on a lightly floured surface. Cut equal numbers of rounds and rounds with hole cut in center and place on ungreased cookie sheet. Bake the cookies for 12 to 14 minutes. Cool completely on wire racks.
Spoon ½ teaspoon of raspberry preserves onto each whole cookie. Sprinkle cut-out cookies with confectioners’ sugar and place on top of cookies topped with preserves in a sandwich.
Store at room temperature in tightly covered container. Store for up to 5 days.
A special thank you to Connie from House on the Hill for sharing this wonderful recipe. You're the best!