Ingredients
– 200 g all-purpose flour
– 100 g unsalted butter, softened
– 75 g confectioners’ sugar
– 1/2 tsp vanilla extract
– 1/2 tsp almond extract
– 1/4 tsp salt
– 50 g cornstarch
– 100 g raspberry jam
– Icing sugar, for dusting
Method
1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.
3. Mix in the salt, vanilla extract, and almond extract. Gradually add in the flour and cornstarch until a dough forms.
4. Roll the dough out on a floured surface to about 5 mm thick. Cut out your desired shapes using cookie cutters.
5. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden. Once cooled, spread jam on half of the cookies and sandwich them with the others. Dust with icing sugar before serving.
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