DIRECTIONS

1. Preheat the oven to 350ºF.
2. Start by preparing the jam: place fresh cranberries in a pot along with sugar, lemon juice and lemon zest. Stir and cook at low-heat for around 5 minutes until the cranberries start to break down. Cover the pot and cook for 25 more minutes until the jam is thick and has a caramel consistency.
3. Remove from heat and blend using an immersion blender.
4. Let the jam cool down in the refrigerator.
5. Meanwhile, prepare the cookies: in a large bowl, cream the butter with the sugar until soft and fluffy.
6. Sift in the flour, almond flour, salt, lemon zest and vanilla extract. Mix until all the ingredients are combined.
7. Wrap the dough in plastic and place in the refrigerator to chill for around 90 minutes.
8. Once hardened, remove from the refrigerator and unwrap the dough. Place parchment paper over the counter and dust with flour. Transfer dough to the sheet, dust with more flour and cover with another sheet of parchment paper. Then roll out until 1/4-inch thick.
9. Cut out cookies using a cookie-cutter of your favorite shape. Don’t forget to cut holes inside half of the cookies, since these will be the top cookies that will allow for the jam to show.
10. Bake for 10-12 minutes.
11. Allow the cookies to cool.
12. Once cooled down, separate the cookies that have holes and dust them with powdered sugar using a sieve. Scoop a tablespoon of jam onto the bottom cookies and place the cut cookies on top.