Austrian Cookie Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
250g (2 cups) all-purpose flour
02 -
1/3 cup (67g) almond flour
03 -
226g (1 cup) unsalted butter, softened
04 -
3 tbsp packed light brown sugar
05 -
1/4 tsp cinnamon, ground
06 -
1 tbsp cornstarch
07 -
100g (1/2 cup) granulated sugar
08 -
1/2 tsp salt
09 -
1 1/2 tsp vanilla extract
→ Filling & Topping
10 -
Powdered sugar to sprinkle on top
11 -
160g (1/3 cup) raspberry jam
# Instructions:
01 -
Fluff up butter, sugars, and cinnamon with a mixer. Stir in vanilla. Separately, whisk the dry stuff, then gradually mix everything together.
02 -
Split the dough into two disks. Wrap them in plastic and leave them in the fridge for 30 minutes or more.
03 -
Roll out the dough until it's about 1/8 inch thick. Cut circles about 2.5 inches wide. Use a smaller heart-shaped cutter on half the circles, then place everything on baking sheets lined with parchment paper.
04 -
Put the cookies in the oven at 350°F. Let them bake for 9-10 minutes, keeping an eye out for golden edges. Make sure they cool completely.
05 -
Sprinkle powdered sugar on the cookies with heart cutouts. Spread raspberry jam on the full-circle cookies, then stick them together with the powdered tops.
# Notes:
01 -
Replace almond flour with more cornstarch to make it nut-free.
02 -
Dough stays good in the fridge for up to 5 days.
03 -
Other fillings like Nutella or chocolate ganache are delicious options.