Drei Augen Cookie

Add butter and sugar to mixing bowl, mix until smooth.

In a bowl add flour, almond meal and cinnamon. Stir to combine. Add flour mixture to butter mixture until blended and smooth.

Divide dough into 3 parts. Place each part in between wax paper. Using a rolling pin on top of the paper, roll out each disk of dough into an 11″ circle. Place dough on a cookie sheet and in the refrigerator. Chill for at least 2 hours.

Preheat oven to 350ºF. Line cookie sheets with silicone baking mat or parchment.

Remove one disk at a time. Peel away both top and bottom sheet of wax paper to loosen away from dough. Place dough back on paper and, using a 1½” round cutter, cut cookies. Take half of the cut rounds and use a straw to press down to cut out three small holes in the center of the rounds.

Transfer cut cookies without holes to one sheet and cookies with holes to another. They will cook for different times.

Bake on the middle oven rack for 10-12 minutes for the cookies with holes, and 12-15 minutes for the bottoms (cookies without holes) or until lightly golden brown. Let cook on racks. Sift with powdered sugar.

While cookies are cooling, boil jelly for 2 minutes, stirring. Let jelly cool.

Spoon ¼ teaspoon of cooled jelly onto each bottom cookie, then top with a cut-out cookie. Press lightly so jely fills up into holes.

Store in an airtight container between layers of wax paper for 2-3 days. You can freeze these for up to 1 month.