1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups Cup4Cup Flour
2/3 cup almond flour
1/4 teaspoon ground cinnamon
1/2 cup seedless raspberry jam
Powdered sugar, for finishing
1. In a small bowl, combine Cup4Cup flour, almond flour and cinnamon. Whisk to incorporate well; set aside.
2. Using a stand mixer fitted with a paddle attachment, cream together softened butter with granulated sugar until light and fluffy. Add in the egg and vanilla, mix on low until fully incorporated. On low speed, add in flour mixture and mix until just combined. Dough will be very soft.
3. Divide dough into 2 pieces and press the dough into small disks about 1 inch thick. Wrap each disk tightly in plastic wrap. Refrigerate for 2 hours and until very firm.
4. Preheat oven to 350°F.
5. On a floured work surface, roll out one disk of dough to 1/8 inch thick. Keep all remaining dough refrigerated until ready to use. Chose your preferred cookie cutter and insert cookie cutter (this cookie cutter is for the top cookie only). Cut half of the dough out using your chosen cutter with the insert cutter (these are your top cookies). Next, cut out an equal number of cookies using only the cutter without the insert cutter (these are the bottom cookies). Transfer top and bottom cut out cookies to parchment lined baking sheets.
NOTE: Dough scraps may be formed into a disk, wrapped and chilled for at least 30 minutes and then re-rolled and cut.
6. Bake cookies for 10-12 minutes and light golden brown. Cool on baking sheets for 3-4 minutes and then transfer to a wire rack to cool completely.
7. To assemble, invert fully cooled bottom cookies and spread each with about a teaspoon of jam. Dust each of the top cookies with powdered sugar. Very gently, place top cookies on top of the bottom cookies to form a sandwich. Store in an airtight container for up to 3 days.