1) In a stand mixer cream together the butter and the sugar.
2) Once this mixture is creamy, add the vanilla extract and mix until
incorporated.
3) In a separate bowl sift the flour and salt and then mix together.
4) While the mixer is running on low speed, add the flour to the creamed
sugar mixture. Next add in the almond flour and mix until combined.
5) Remove the dough from the mixer, wrap in plastic wrap and chill in
the fridge for 20-30 minutes.
6) Preheat the oven at 180ºC.
7) Roll out the dough and cut into shapes, leaving space around each
cookie so it will be easier to remove the extra dough.
8) Remove the extra dough from around the cookie and bake for 9-10
minutes or until golden brown on the edges.
9) Fill the cookies with rasberry filling and let cool.
Notes
1) If using Coconut oil instead of butter, do not refrigerate dough, or
at least not for more than 5 minutes or so, it will harden very
quickly. The coconut oil cookie is also a little more fragile so be
extra careful when assembling the cookie.
2) Add some lemon zest for a delicious twist to this recipe.
3) For a chocolatey twist, melt some chocolate and and either use it as
a filling or drizzle it over the finished cookies.
