1. In small bowl combine flour, almonds and cinnamon and set aside.
  2. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated.
  3. Divide dough onto 2 pieces; press into small disks, about 1 inch thick.  Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
  4. Preheat oven to 350°F (175°C).
  5. On floured surface, roll out one disc of dough 1/8 inch thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert  (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie).
  6. Transfer to parchment paper lined baking sheets. Dough scraps can be formed onto a disk, chilled for 30 plus minutes and rerolled.
  7. Bake 10-12 minutes or until light golden brown.
  8. Cool on cookie sheet 2 minutes remove from sheet and cool completely.
  9. Invert bottom cookies, spread with about a teaspoon of jam.  Dust the top cookies with icing sugar, gently sandwich cookies together.  Makes about 20 cookies.


Great “make ahead” option for these cookies. Bake cookies and freeze ahead of time, pull out and thaw when required and complete #9 jam spreading and sandwiching together of top and bottoms.  Can also be used as a gift basket option where you prebake cookies and include several jars of jam as optional fillings.