COOKIES

• In a bowl, whip the softened butter with your mixer until smooth
• Sift in powdered sugar, ground cinnamon, and salt. Mix until combined
• Mix in your egg yolk until smooth
• Sift in flour and ground almonds and beat until just combined. Should look like a paste.
• Fold a piece of parchment paper in half and place the dough in between. Use a rolling pin and smear the dough flat until about ⅛ inch thick*
• Place the dough in the fridge for at least two hours
• Preheat the oven to 300°F and line a baking sheet with parchment paper
• Remove the dough from the fridge. Peel the top of the parchment off, then smooth back over and flip your dough over. Then remove that parchment off - this will make it easier to remove your cut dough from the paper!
• Cut circles out of the chilled dough and place them on your cookie sheet. Cut small shapes out of the center of half of your cut shapes. These will be the top cookie of your sandwich
• Bake 12-14 minutes until the edges are lightly golden, remove from the tray and onto a wire rack to cool completely
• Re-roll the remaining dough between the parchment paper and place in the fridge while the first tray bakes. Cut out your shapes once the dough has firmed back up, before baking

RASPBERRY JAM

• In a small pan, combine all ingredients and place on the stove over medium-low heat, stirring occasionally
• Once the mixture begins to boil, use a food thermometer to continually check until the jam temperature reaches 220°F (105°C)
• When the jam hits the temperature, immediately remove it from the heat and pour it into a cool bowl. Don’t worry if you think it looks runny, it will thicken a lot as it cools
• If desired, skim the foam off of the jam for a clearer look
• Allow to cool completely at room temperature

ASSEMBLY

• Take all the cookies with a small hole cut in the middle and line them next to each other
• Dust with powdered sugar until tops are evenly white
• Place a teaspoon of jam in the center of each cookie without a hole cut in the middle. Slightly spread the jam with a knife before topping with a powdered sugar dusted cookie. Enjoy!