These wonderful soft and tender almond butter cookies will compliment any afternoon tea. The subtle nutty flavor comes from the ground almond flour in the dough. The fruit fillings are enhanced by lemon zest.
- 3/4 cup unsalted butter
- 1/2 cup sugar
- Grated rind (zest) of one lemon or orange
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 1/4 teaspoon salt
- Jam for filling (we used raspberry, apricot and marionberry)
- To make the dough, beat the butter, sugar, and zest until light and fluffy. Scrape the sides of the bowl as needed.
- Add the yolk and vanilla. Beat until combined.
- Whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Be careful not to overbeat.
- Dust the surface of your counter and rolling pin with flour and roll out half of the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, regridgerate it 15-30 minutes.
- Dust the surface of your dough and oil your PastryMade pin. Roll the pin into the dough just far enough down to show the pattern. Cut out the cookie using a smaller cookie cutter, cut out the center of your image for the jam window.
- Place your cookies on a cookie sheet lined with parchment paper. Gather the scrap dough, roll out again and continue making cookies with impressions until you have used 1/2 your dough.
- Chill your cookie sheet full of molded cookies for at least 1/2 hour in the fridge.
- Take one cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven. Bake your cookies about 8-10 minutes, depending on the size of the cookies. Let cookies cool for 5-10 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies. Place the cookies with the image flat side up and spoon 1/2 teaspoon jam into the center, spreading it slightly. Top with a cookie that has the impression.