At a glance
These buttery, delicate Christmas cookies start with a dough that needs chilling for at least two hours (or overnight), so plan ahead. After rolling out and cutting into shapes—including a clever design with holes in some pieces—they bake quickly for just 10-13 minutes, then you sandwich them together with tangy jam to create a picture-perfect holiday treat.
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Make the dough
Chill all the ingredients well, then work them together very quickly - ideally using a food processor so the dough doesn't warm up too much. Wrap it in plastic wrap and let it rest in the fridge for at least two hours, though overnight is best.
For this step
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Cut out the shapes
Let the dough soften slightly before working with it. Roll it out on a lightly floured surface to about 5 mm thick. Cut out the shapes - solid bases and tops with a hole cut out in the middle.
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Bake
Bake in an oven preheated to 170°C. Bake until golden, which should take about 10-13 minutes, depending on the thickness of the dough and whether you're baking the solid bases or the ones with a hole in the middle.
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