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Servings: 48 small cookie-size ones. 12 full-size.

Servings: 48 small cookie-size ones. 12 full-size.
Ingredients
  • subheading: Dough:
  • 375 g (3 cups) flour
  • 200 g (1 cup) sugar
  • 60 g (½ cup) almond flour, optional
  • 1 tsp vanilla
  • 275 g (19.5 tbs) butter, cold, cut into pieces
  • 1 egg
  • note: I only saw one recipe (Meyers) that uses almond flour. I used it, but not sure it makes a difference.
  • subheading: Filling:
  • 400 to 500 gr raspberry jam
  • Alternatively: also good with dulce de leche
  • subheading: Icing:
  • 2 cups Confectioner's sugar
  • Colored sprinkles
Steps
  1. subheading: Make and roll the dough:
  2. Mix the flour, almond flour (if using), and sugar.
  3. Add the cut-up butter. Crumble mix with your fingers until it's all incorporated and crumbly. Or use a food processor for this.
  4. Add the vanilla and egg. Mix it just enough to incorporate the egg and so it comes together. I use the crumble method as above.
  5. Split the dough in two and press into fat squares. Let them rest about 30 to 60 min in the fridge.
  6. Gently knead the dough, just enough so it becomes smooth. You're apparently not supposed to do this, but otherwise I can't roll it out. And it turns out fine!
  7. Roll each dough into two same-size rectangles about .4 cm (⅛ inch) thick. Use flour and shift the dough to make sure it doesn't stick to the table. I made two 13x10 inch rectangles. Transfer to parchment paper.
  8. Let the rolled out dough rest for 30 minutes in the fridge.
  9. subheading: Put it together with filling:
  10. Put one rectangle on a parchment sheet on a cookie sheet. Add the raspberry jam, all the way to the edges. How much raspberry jam to use? The original recipe called for 600 gr, but I think that would have been too much. (Maybe they rolled the dough out thinner.) I used about 500 gr, which was nice, but I think even 400 gr. would have been fine.
  11. Add the other layer on top. Gently press on it to get rid of any air. Make a lot of holes with the fork. We want to avoid it puffing up with air between the layers while baking.
  12. subheading: Bake it:
  13. Next time: I baked 20 min this time, as described below. It was very good, but I think it might be even better with a couple of minutes more. Give them a a bit of crispiness while still being soft.
  14. I baked it at 350° f for about 18 to 20 minutes until light brown around the edges. I'd occasionally open the oven and make holes with a fork where air was pressing the top layer up. Maybe you can wait and just do this when it comes out. It was still fairly soft when I took it out. Maybe it's sometimes baked to be more crunchy/hard, I don't know. I like it like this.
  15. After taking it out, use a fork to again get rid of any air bubbles, gently pressing it flat.
  16. subheading: Icing:
  17. Make icing using Confectioner's sugar and a small bit of hot water. Pour it over the sheet and spread it out. You can do this while the cookie layer is still warm, or wait.
  18. Quickly add the sprinkles before the top dries.
  19. subheading: Cutting:
  20. I cut while the dough is still a bit warm, after adding the icing and sprinkles. I think you can also wait, especially if you didn't cook it too crunchy.
  21. Cut the rough edges off all around. I wipe the knife between cuts.
  22. I cut into 48 pieces, which are quite small. You can, obviously, cut into different sizes.
  23. subheading: Serving:
  24. It takes a bit for the icing to harden so you can take them somewhere. Keep this in mind with your timing.
Notes
 

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