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- 3/4 cup unsalted softened butter
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1 cup oat flour
- 3/4 cup almond flour
- 1/4 teaspoon Himalayan pink salt
- Your favorite raspberry or strawberry jam for the filling
Preheat oven to 350°F. Cream sugar and butter together in a mixer then add in the egg and vanilla.
In a bowl, mix together flours, nutmeg and salt. Add to the butter, sugar, egg, and vanilla mixture in batches.
For cut-out cookies, chill dough for 30 minutes and then roll out onto parchment paper and cut into circles using a small glass. In half of your circles, cut a smaller circle out using a little jigger glass (so it looks like a donut). Or just use your favorite cookie cutter on all of the dough. Place cut cookies on a baking sheet lined with parchment paper.
For free-form cookies: Roll balls by hand then press into circles and place on parchment on a cookie sheet. (No need to chill.)
Bake for 10-12 minutes.
Spread your favorite jam on half of the cookies and places another cookie on top. Finish them off with a sprinkle of confectioner’s sugar to make them pretty
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