Name: Flower Jam Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 15 servings
Ingredients: 100 g unsalted butter; 60 g powdered sugar; Pinch of salt; 1 whole egg; 135 g cake flour or rice flour; 30 g almonds (ground); Powdered sugar (for dusting); 100 g raspberries (fresh or frozen); 50 g granulated sugar; Juice of ½ lemon

Directions

1. Step

In a mixing bowl, combine the unsalted butter, powdered sugar, and a pinch of salt. Add the egg and mix well. Gradually fold in the cake flour (or rice flour) and ground almonds. Knead the dough until smooth, then shape it into a round disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Step

In a bowl, mix the raspberries, granulated sugar, and lemon juice. Let the mixture sit for 30 minutes to release juices. Transfer to a saucepan and cook over low heat, stirring occasionally, until thickened. Remove from heat and let it cool completely.

3. Step

Preheat the oven to 170°C (340°F). Roll out the dough to about 3-4 mm thickness. Use a flower-shaped cookie cutter to cut out cookies. For half of them, cut a small hole in the center. Place the cookies on a baking tray lined with parchment paper. Bake for 12-15 minutes or until golden brown. Allow the cookies to cool completely.

4. Step

Dust the top cookies (with holes) with powdered sugar. Spread raspberry jam on the whole cookies, then place the powdered sugar cookies on top to make a sandwich. Serve and enjoy!