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“A recipe I'm saving for Christmas cookies this year. Apricot jam can be substituted for raspberry jam.”
READY IN:
28mins
SERVES:
24-36
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
  2. Toss lightly with a fork, add butter pieces.
  3. Gather into a ball.
  4. Wrap securely in plastic wrap and chill 4 to 5 hours.
  5. Preheat oven to 350°F.
  6. On lightly floured surface roll out half of dough.
  7. Cut put rounds using a 3-inch round biscuit cutter.
  8. With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
  9. Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
  10. Remove from cookie sheet and cool completely.
  11. Spread plain cookies with jam and cover with a cookie with a whole in the center.
  12. Sprinkle tops with confectioners' sugar.

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