Ingredients
- 8 ounces whole-wheat pastry flour (about 2 1/4 cups)
- 3 .13 ounces almond flour (about 1 cup)
- 1 /2 teaspoon baking powder
- 1 /2 teaspoon kosher salt
- 2 /3 cup granulated sugar
- 1 /2 cup unsalted butter, softened
- 3 tablespoons canola oil
- 1 teaspoon lemon zest
- 1 large egg
- 2 tablespoons powdered sugar
- 6 tablespoons red or black currant jelly
Preparation
Step 1
Step 1
Whisk together both flours, baking powder, and salt in a medium bowl; set aside.
Step 2
Beat together sugar, butter, oil, and zest in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg. Add flour mixture; beat on low speed just until combined. Divide dough in half. Roll each half between 2 sheets of parchment paper or plastic wrap to a thickness somewhere between 1/8 and 1/4 inch. Place dough halves on a baking sheet, and freeze until firm, about 20 to 30 minutes.
Step 3
Preheat oven to 350°F. Remove parchment from 1 dough half. Working quickly, cut with a 2-inch round cutter to form 30 rounds, rerolling scraps as necessary. (Refreeze dough if it gets too soft.) Arrange cookies 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until lightly browned around edges, 8 to 10 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.
Step 4
Uncover remaining dough half. Working quickly, cut with a 2-inch round cutter to form 30 rounds, rerolling scraps as necessary. Cut out center of each round with a 1-inch round cutter, off-center for a more modern appearance if you like. (Refreeze dough if it gets too soft.) Discard center dough circles, or bake to enjoy later. Arrange cookies on 2 baking sheets lined with parchment paper. Bake at 350°F until lightly browned around edges, 8 to 10 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.
Step 5
Dust cut-out cookies evenly with powdered sugar. Spread about 1/2 teaspoon jelly on each solid cookie; top each with a cut-out cookie. Store in an airtight container up to 2 days.