A wonderful and traditional shortbread sandwich cookie with just the right amount of jam. You can make it in different shapes and sizes. I chose hearts and stars. You need to make an even number of cookies, so you can stick 2 together to get one cookie. 

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What you need for about 20

2 cups / 300 gr of flour

1 cup / 100 gr almond meal or ground almonds

1 + 1/4 cups / 150 gr of powdered sugar

1 tsp vanilla extract

14 tbsp / 200 gr of butter

zest of 1/2 lemon

1 egg

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200 gr of seedless jam (e.g. raspberry)  for the filling

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Step by step:

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Mix flower and powdered sugar in the bowl of your stand mixer. Add all remaining ingredients and mix until combined. Shape the dough into a ball and chill in the fridge for at least 2 hours.

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Line 2 baking sheets with parchment paper. Preheat the oven to 350F / 180C.

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Briefly knead the dough with your hands. Roll out into a rectangle. Use your preferred cookie cutter and cut out cookies. Use a smaller cookie cutter to cut out small circles or stars from the middle of half of the cookies. Place on a baking sheet and bake for 10 - 12 minutes.

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Warm up the jam and brush on a cookie without a hole. Place a cookie with a hole on press slightly together. Let cool a little.

Dust with powdered sugar. Then, with a small spoon, fill the holes of the cookies with more jam. 

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Enjoy

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