With Christmas only a month away (YAY!!!), it’s the perfect time to start spreading some Christmas cheer. Over the next few weeks, I will be sharing a few of my favorite Christmas cookie recipes. I’ve said before that at home in Austria we take baking Christmas cookies very seriously so each year
we my mom ends up making up to 10 different flavors which we nibble on throughout December. So this year I am sharing 3 of my all-time favorite recipes with you.
The first recipe I’m sharing are these jam filled double deckers. At home we usually use a round cookie cutter, but I cannot tell you how complicated it was to find anything that remotely resembled the size we use at home. So instead of spending my weekend on a cookie cutter hunt, I used star and tree cutters instead. I think they actually turned out pretty well especially considering I don’t own a rolling pin.
The dough for these cookies is basically a short crust. So in texture and taste they are very similar to shortbread, though not as crumbly or sweet. I used (seedless) raspberry jam to fill these, simply because I wanted something red to tie in with the overall theme of Christmas. But clearly, I will not judge if you choose to make these with another jam or even filled with chocolate. Then just add a light dusting of sugar…
Overall these cookies aren’t difficult to make at all. Just allow a bit of extra time for cooling of the raw dough (30 minutes to 1 hour should be enough), and then another hour for the cookies to cool after baking. These are also really fun to make with small kids as they can be in charge of cutting out the shapes.
And if you are interested in the recipe for the chocolate crinkle cookies, the recipe will be posted next week. In the meantime I hope you enjoy these cookies and don’t forget to check out some Christmas cookie recipes I’ve already posted (Chocolate Almond Kisses (my faves!), Chocolate Rum Balls, Christmas Truffle Cookies, Viennese Almond Crescents, Vanilla Almond Crescents. Let me know how they turned out if you bake them 🙂
makes approx. 30 cookies (but depends on the size of the cookie)
- 300g flour + extra for flouring the surface
- 200g butter, cut into small cubes
- 100g icing sugar
- 100g ground almonds
- pinch of cinnamon
- zest from 1/2 lemon
- 1 egg yolk
- raspberry jam (or any other jam of your preference – chocolate also works!)
In a food processor combine all the ingredients, and pulse so long that the ingredients have combined. Then tip out the dough onto a floured surface and knead into ball. Cover in cling film and leave to cool in the fridge for 30-60 minutes.
Then pre-heat the oven to 180°C and line two baking trays with parchment paper. Using a rolling pin roll out the dough to 3mm thickness (it might be easier to do this in two goes), then cut out the cookies. Note: for every cookie you cut out you should cut out one with a whole in so the jam is visible. Then transfer to the lined baking tray and bake for approx. 12 minutes, until just starting to turn golden.
Remove from the oven and let cool completely before filling.
When filling, spread a small amount of jam onto the bottom biscuit, then just top with other cookies, and dust lightly with icing sugar.