I love to serve these pretty little cookies with tea or a cup of afternoon coffee. They are delicious filled with the fresh raspberry filling or on their own. Don’t make the sandwiches until just before serving because the filling will make the cookies soggy and cause them to crumble. Make the dough and filling up to two days in advance; store both, tightly wrapped, in the refrigerator.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- ¼ cup finely ground flax seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon plus a pinch kosher salt, divided
- ½ cup (1 stick) unsalted butter, at room temperature
- ¼ cup packed light-brown sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- ½ cup fresh raspberries
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon finely grated lemon zest
How to Make It
- Whisk together the flours, ground flax seeds, cinnamon, and salt in a bowl.
- Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolk and beat until fully incorporated. Add the vanilla and beat to combine. Reduce the mixer speed to low and gradually beat in the flour mixture until fully incorporated. Transfer the dough to a large piece of parchment and roll into a 1¼-inch thick log. Refrigerate until very firm, at least 2 hours and up to 1 day.
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment.
- Using a serrated knife cut the log into 3⁄8-inch-thick cookies and place them 1 inch apart on the lined baking sheets. Bake, rotating the sheets front to back and top to bottom halfway through, until golden-brown, 11 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.
- While the dough is chilling and the cookies are baking, make the raspberry filling. Whisk together the cornstarch and 1 tablespoon water in a small saucepan until the cornstarch is dissolved. Add the raspberries, confectioners’ sugar, lemon zest, and a pinch of salt. Mash with a potato masher until the raspberries are broken down. Cook over medium heat, stirring, until thickened, 1 to 2 minutes. Chill completely.
- Top half of the cookies with the filling (about ½ teaspoon each) and sandwich with the remaining cookies.