1 cup sugar
¾ pound butter
1 teaspoon vanilla
½ teaspoon almond extract
3½ cups all purpose flour
¼ teaspoon sea salt
Stella’s Table Lemon Honey Jelly, Fig Jam or Next Level Apricot
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the almond and vanilla extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Preheat oven to 350 degrees.
Roll the dough 1/4-inch thick and cut to desired shape and size with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with your desired shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread jams or jelly on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the jam/jelly in the middle and the confectioners' sugar on the top.