Ingredients
Scale
- 300 g cranberries (fresh or frozen)
- 150 g granulated sugar
- 150 g water
- 380 g all-purpose flour
- 100 g almond flour
- 1/2 teaspoon salt
- 230 g unsalted butter (softened to room temperature)
- 100 g granulated sugar
- 50 g brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 100 g dried cranberries (finely chopped)
- powdered sugar (for sprinkling)
Instructions
- In a saucepan over medium heat, combine the cranberries, 150 g granulated sugar, and water. Cook until the cranberries burst and become soft (about 10-15 minutes). Stir occasionally to prevent sticking. Once thickened, remove from heat and cool completely.
- In a large mixing bowl, cream together the softened unsalted butter, 100 g granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together all-purpose flour, almond flour, dried cranberries, and salt. Gradually blend the dry mixture into the wet mixture until just combined.
- Divide dough into two equal parts. Flatten each into disks and wrap in plastic wrap. Refrigerate for at least 30 minutes until firm.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use cookie cutters to cut out desired shapes; make sure half have holes in their centers for sandwiching.
- Place cut-out cookies on baking sheets lined with parchment paper. Bake for about 12-15 minutes or until lightly golden around edges. Allow cookies to cool on sheets before transferring them to wire racks.
- Once cooled, spread cranberry jam on whole cookies and top with those having holes. Dust with powdered sugar before serving.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg