A classic Swiss jam sandwich cookie. These are the Swiss version of a Linzer cookie, and they often cut out the middle of the top cookie as well.
Ingredients
1 cup granulated sugar
1-1/4 cups butter
2-1/4 cups ground blanched almonds
2 teaspoons vanilla
3-1/4 cups sifted all-purpose flour
apricot or strawberry jam
powdered sugar
Directions
- Beat the sugar and the butter together until light and fluffy. Beat in the almonds and the vanilla flavoring. Add the flour. Knead until smooth. Chill 1 to 2 hours. Preheat oven to 325 F. Roll out the dough on a lightly floured cutting board to the thickness of 1/8 to 1/4 inch; the thinner, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters. Place the cookies on lightly buttered and floured cookie sheets. Bake for about 15 minutes, or until golden. Remove cookies from the baking sheet. Spread half the cookies with jam. Top with the remaining cookies, dip the edges into powdered sugar.
Notes
- Photo by Lotus Carroll under Creative Commons license.
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