If you’re a fan of jam in your cookies, this one is for you. Window cookies are the last item in my cookie countdown to Christmas. They require a bit of time and effort, but they’re beautiful. They’re worth it.

I found the recipe on the Better Homes and Gardens website. They’re a sandwich cookie, so be conscious of the thickness of the cookies when you roll out the dough. The recipe calls for 1/4-inch thickness, but I found that to be a little too thick once I made the sandwich.

You can make them your own by adding chopped nuts to the batter or using a different kind of jam. You can use any cookie cutter shape to make the design in the top cookie, too. I used a snowflake cutter and really liked how they looked. The jam and nuts complemented each other well, and I dusted mine with a bit of powdered sugar to finish them.

Make it fun, make them yours and have a Merry Christmas.

Ingredients
1 cup blanched almonds, toasted and chopped
1 tablespoon sugar
1 cup butter, softened
2/3 cup sugar
1 egg
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
2 2/3 cups all-purpose flour
1/3 cup chopped hazelnuts or almonds (optional)
3/4 cup apricot jam

In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.

In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping bowl occasionally. Add the ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined. If adding nuts, combine them into the dough.

Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.

Preheat oven to 325 degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2- to 3-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.

Bake for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. Repeat with the remaining dough portions.

Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together.