Strawberry Cookies

Ingredients

-       1 ½ cups of flour

-       1 cup of peeled almonds

-       ½ tsp of baking powder

-       ½ tsp of cinnamon

-       ¼ tsp of salt

-       ½ cup of room temperature unsalted butter

-       ½ tsp of lemon zest

-       4 egg yolks

-       A splash of Vainilla Molina

-       6 tbsp of strawberry jam (or favorite flavor)

Directions

  1. 1.     Mix flour with almonds in a food processor until completely ground.

    2.     Add 2 more tbsp each of flour, baking powder, cinnamon, and salt. Mix again and set aside.

    3.     Place sugar, butter, and lemon zest in a hand mixer’s bowl. Mix for 3 minutes or until creamy. Add the egg yolks, and keep mixing until spongy.

    4.     Add this mixture and the Vainilla Molina to the flour mix little by little, until it all becomes a new flour. Use your hand to continue mixing. 

    5.     Split this new flour into halves, and wrap each half in Saran wrap. Let cool for an hour.

    6.     After the hour is up, preheat the oven to 355°F (180°C), and sprinkle flour over a flat surface on which to work.

    7.     Take flour out of the fridge and spread it over the floured surface. Use a cookie cutter to form cookies. Use your finger to make a hole in the center of each cookie, where the jam will go.

    8.     Arrange the cookies on an oiled baking tray, with about an inch of space between each cookie to avoid sticking.

    9.     Fill the center of each cookie with a bit of jam, and bake for 10 minutes (one tray at a time).

Vainilla Molina
30 cookies
1 hour 30 minutes
Dessert

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