Note: We’re celebrating the season with a special #Christmas2020 holiday cookie countdown! We’re offering a wide variety of take-and-bake cookies plus special ready-to-eat breads via the San Juan Islands Food Hub this holiday season. Create the perfect cookie tray at home or send them to friends and family! If you miss the Food Hub deadline to order, call us directly at (360) 378-3587 to place orders until December 18 for pickup December 21-26 or order by December 25 for pickup December 28-January 2.
These cookies are filled with jam, dusted with confectioners sugar, and oh so buttery. When these show up on your Christmas cookie plate, everybody’s eyes will surely light up. They always look like they are harder to make than they actually are, with their small window cut out that allows the jam to peek through. Your guests will think you spent days in the kitchen to make these cookies, when in reality it took you no time at all. Sprinkling the confectioners sugar on top is like watching snow fall down from the sky, covering the beauty all around us!
Ingredients
3 c all-purpose flour
3/4 c almond flour (if there is a nut allergy, just substitute additional all-purpose flour)
1 c sugar
1 1/2 c butter
1 tsp baking powder
1 tsp salt
2 eggs
1 tsp cinnamon
1 cup jam for filling
confectioners sugar for dusting
Directions
1. In a large bowl, cream butter, sugar, and cinnamon until pale and fluffy, about 5 minutes. Add eggs one at a time and incorporate.
2. In a medium bowl, mix together flours, baking powder, and salt.
3. Add dry ingredients to wet ingredient and mix until combined. Divide dough into two pieces. Shape into a disc, wrap in plastic, and refrigerate for one hour or overnight
4. Preheat oven to 325° F. Line two baking sheets with parchment paper.
5. Pull one disc of dough from the refrigerator. Place the dough between two pieces of parchment (this makes it easier to have a smooth rolled dough) and roll out to ¼ inch thick. The shape doesn’t matter. Just be sure that it is an even ¼ inch thick all around.
6. Cut out as many 2 ½ inch diameter circles as you can, using either a glass or a cookie cutter. After you have cut all of the circles, take half of them and cut another 1-inch diameter circle (or shape of your choosing) in the center. This is the peak-a-boo effect with the jam. Repeat with the other disc of dough.
7. Transfer your circles to a parchment-lined baking sheet and bake for 6 minutes, rotate sheets, and then bake for another 7 minutes.
8. Allow the cookies to cool completely. Once cooled, dust the tops of the cookies with the cutouts in the center with confectioner sugar.
9. Spread 1 tablespoon of jam onto the solid cookies and then top with sugar covered tops.
