2 Cups (240g) War Eagle Mill all-purpose flour
1 Cup Bob’s Red Mill almond flour
1/2 tsp. Frontier Co-op cardamom
1 Cup Organic Valley unsalted butter, softened
2/3 Cup Wholesome granulated sugar
1 large Happy Egg Co egg
1 tsp. Frontier Co-op vanilla extract
1 tsp. Frontier Co-op almond extract
Zest from 1 organic lemon
1 Jar Bonne Maman Rasberry Preserves
In a small bowl, whisk together your all-purpose flour, almond flour, kosher salt, and cardamom. Set aside.
In a bowl of a stand mixer, add your butter and sugar. Beat on medium until light and fluffy. Scraping down the sides as needed.
Once it is light and fluffy, add your egg, followed by the vanilla extract, almond extract, and lemon zest. Beat together until incorporated.
Add your dry ingredients in the wet just until combined. Do not over mix.
Pat into a disc about 1 inch thick, wrap tightly and place in the fridge for 1-2 hours.
Remove the fridge, if it is too hard, allow to stand at room temperature for a few minutes.
Split the dough in half and roll out dough on a floured surface until it is about ¼ inch thickness.
Using a cookie cutter, cut out cookies. Using a small heart cookie cutter, cut out hearts in half of the cookies. Place on a parchment lined baking sheet. Place in the fridge for 30 minutes.
Preheat oven to 350.
Once the oven has preheated and the cookie dough has rested for 30 minutes. Add to the oven and bake for 11-13 minutes.
Remove from the oven, allow to cool for a few minutes on the baking sheet then move to a cooling rack. Allow to cool completely before adding jam.
Once the cookies have cooled, use a teaspoon to place a small dollop of jam onto each bottom cookie (no heart cutout). Then gently place top cookie (with heart cut out) on top of the jam. Do this for each cookie and enjoy!