Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until pale, light, and fluffy. This step is essential for creating a tender cookie texture, as incorporating air into the butter helps the cookies stay soft and delicate.
Add Wet Ingredients: Add the egg yolk and vanilla extract to the butter mixture. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed. The dough should look creamy and cohesive at this stage.
Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon (if using). Whisking ensures even distribution of the almond flour and spices, preventing pockets of dryness or uneven flavor.
Make the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Stop mixing as soon as the dough comes together. Overmixing can make the cookies tough and reduce their delicate, crumbly texture.
Chill the Dough: Divide the dough into two equal portions and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for 1 hour. Chilling firms up the butter, making the dough easier to roll and helping the cookies hold their shape during baking.
Rolling, Baking, and Assembling
Prep the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
Roll & Cut: On a lightly floured surface, roll out one disc of dough at a time to about ⅛-inch thickness. Use a 2-inch round cutter to cut out cookies. For half of the cookies, use a smaller cutter (such as a star, heart, or circle) to cut a decorative window in the center. These will be the top cookies.
Bake: Arrange the cookies on the prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes, or until the edges are just lightly golden. The cookies should remain pale on top for a tender texture. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Assemble: Once fully cooled, spread a thin, even layer of raspberry jam over the solid cookies. Carefully place the cut-out cookies on top, gently pressing to create a sandwich without squeezing out the filling.
Finish: Dust the tops lightly with powdered sugar to create a beautiful snowy finish. This final touch adds visual elegance and a hint of sweetness without overpowering the jam.
