Ingredients
Scale
- 226 g unsalted butter (softened)
- 120 g powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond or rose extract
- 315 g all-purpose flour
- ¼ tsp salt
- ½ cup jam (raspberry, apricot, strawberry, or your favorite)
- powdered sugar for dusting (optional)
Instructions
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Incorporate the egg and vanilla, along with the almond or rose extract, mixing thoroughly.
- Gradually add the flour and salt until a soft dough forms. Wrap the dough and chill until firm.
- Roll the chilled dough on a lightly floured surface, then cut cookies into desired shapes using a sandwich cookie cutter.
- For half of the cookies, cut out small Easter shapes from the centers to create the tops.
- Arrange the cookies on a parchment-lined baking sheet and bake until the edges are lightly golden. Allow to cool completely.
- Spread your choice of jam on the bottom cookies and place the cutout cookies on top to let the jam peek through. Optionally dust with powdered sugar before serving.
Notes
Ensure the butter is softened for easy mixing.
Chill the dough adequately to make cutting easier.
Feel free to mix and match different flavors of jam for a unique treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.