Ingredients

1 cup / 250 ml Softened unsalted butter

Softened unsalted butter

3/4 cup / 175 ml granulated sugar

granulated sugar

1 tsp / 5 ml vanilla extract

vanilla extract

1/2 tsp / 2 ml salt

salt

1 Island Gold Free Run eggs

Island Gold Free Run eggs

1 tbsp / 15 ml whipping cream

whipping cream

1 package / 100 g finely ground almonds (about 1 cup/250 ml)

finely ground almonds (about 1 cup/250 ml)

3 cup / 750 ml all purpose flour

all purpose flour

icing sugar (for rolling and decorating)

icing sugar (for rolling and decorating)

1 cup / 250 ml cranberry jelly or seedless raspberry jam

cranberry jelly or seedless raspberry jam

2 tsp / 10 ml orange juice (or orange liqueur)

orange juice (or orange liqueur)

Directions

1. Beat butter, sugar, vanilla and salt until fluffy. Add egg and cream; beat just until smooth, scraping bowl as needed.
2. Blend flour with almonds; add to mixer and beat on low until a thick dough forms. Form dough into two flat discs and chill for 1 hour.
3. On a work surface dusted with icing sugar, roll dough out 1/4-inch (5 mm) thick and cut into shapes using cutters. Use a smaller cutter to cut out shapes from the centers of half of the cookies. Place cookies on parchment lined baking sheets; chill for 15 minutes before baking.
4. Preheat oven to 375°F (190°C).
5. Bake, in batches, for 8 to 10 minutes or until golden around the edges. Cool completely on baking sheets.
6. Meanwhile, melt cranberry jelly with juice in a small saucepan set over medium-low heat until smooth. Cool to room temperature.
7. Spoon 1/2 to 1 tsp (2 to 5 ml) jelly onto the underside of one whole cookie. Gently sandwich with a cut-out cookie, allowing jam to show through. Dust with icing sugar (if desired).

Tips

• PRO TIPS: Use a thin metal spatula, sliding under dough to gently loosen and transfer cut outs from your work surface to the baking sheets in order to keep their shape.
• Round or basic shaped cookies will hold more filling than more intricate shapes.
• Store unassembled cookies in an airtight container at room temperature for up to 3 days. Store assembled cookies for up to 1 day at room temperature. Freeze assembled or unassembled cookies, between layers of parchment for up to 1 month.
• Use the smaller cutters to make extra mini cookies from the scraps of the dough rather than re-rolling.