Ingredients
¾cupunsalted butter
½cupsugar
1lemon,zested and juiced
1egg yolk,large
2tspvanilla extract
1cupflour
¾cupalmond flour
¼tspsalt
1cupraspberry jam
½cuppowdered sugar
Preparation
In a stand mixer, add the butter and sugar.
Beat until light and fluffy.
Add in the eggs, vanilla, lemon and lemon zest.
Add in the flour, almond flour and salt on low speed until just combined.
Gather the dough into a ball, then roll flat to ¼-inch thick.
Using a scalloped 3-inch cookie cutter, cut out 12 cookies.
Stamp out 12 stars in the circle cookies using a small star cookie cutter.
Gather all the scraps and re-roll.
Stamp out 12 more cookies using the scalloped cookie cutter.
Chill all the cutouts for at 1 hour.
Bake the cookies in a 350 degrees F oven for 8 to 10 minutes.
Simmer the raspberry jam in a small pot on low heat for 5 to 7 minutes until reduced by one-third.
Spread a spoonful of the jam onto the cookies without the star cutouts.
Sift powdered sugar onto the cookies with the star cutouts.
Carefully place them onto the cookies with the raspberry jam, then press down gently to spread the jam fully.
Serve, and enjoy!
