3/4 c. butter (1 1/2 sticks)
1/2 c. sugar
2 1/4 oz. ground almonds
2 c. flour
1/4 tsp salt
1 12 oz. jar jam, such as raspberry
Beat butter and sugar together on high speed until light and fluffy. Add eggs
and continue to beat. Stir together flour, salt and ground nuts, and mix in on
slow speed. Chill dough for one half to one hour.
Preheat oven to 400 degrees (200 C). Roll out dough to 1/8 inch thick (about 3
mm). Using 2 1/2 inch (6 cm) round cookie cutter, cut rounds of dough and place
onto parchment-lined baking sheets. Rounds can be placed close together, even
touching. Stir jelly to make it spoonable, and spoon about 1/4 to 1/2 tsp onto
each cookie. Fold up three sides of each cookie so that a triangle forms. If
you've placed the circles touching, form the triangles so that each row faces in
the opposite direction and the cookies won't touch. Pinch each point together so
that the jelly doesn't run out when baked. I usually do one last pinch on each
corner before putting the cookies in the oven.
Bake 12 to 15 minutes until jelly bubbles and cookies are golden brown.