1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar
1. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
3. Place on ungreased baking sheets. Bake 10 to 12 minutes or until edges are golden brown. Remove to wire racks to cool.
4. Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.
1 cookie: 161 calories, 9g fat (4g saturated fat), 28mg cholesterol, 82mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic exchanges: 1-1/2 fat, 1 starch.