Deeply spiced cardamom is the perfect match for the jam of your choice in this family favorite.
—CHRISTIANNA GOZZI ASTORIA, NY
PREP: 50 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 2 DOZEN
2 cups all-purpose flour
1 cup salted roasted almonds
2 to 3 teaspoons ground cardamom
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup plus 1 teaspoon sugar, divided
1 egg
1 jar (10 ounces) seedless blackberry spreadable fruit
1 tablespoon lemon juice
3 tablespoons confectioners’ sugar
1. In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined.
2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets.
4. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
5. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners’ sugar.