This cookie is a favorite and absolutely one of the best shortbread cookies you will ever taste. This recipe is from Sigrid von Zielfeldt from Sweden. I have altered the original recipe to make gluten-free.

Makes approximately 50  two-inch sandwich cookies

1 cup of real butter (two sticks)

2 -1/2 cups of organic granulated raw sugar ( reserve 1- 1/2 cups for dusting finished hot cookies)

1/4 cup of dark brown sugar

2 cups of ground Walnuts (three cups of chopped makes two cups of ground)

1 cup of Gluten Free  Flour

1 cup of Almond Flour

1/2 teaspoon of salt

1  teaspoon of pure vanilla extract

12 oz of a really good Raspberry or Strawberry Jam.

Mix butter until creamy. Add sugars reserving 1.5 cups for dusting, until mixture creams again. Add vanilla and continue mixing, then add ground walnuts, salt, flour and mix well. Refrigerate for approximately two hours. Keep dough in a refrigerator until ready to roll.

Cut dough in half and press out by hand on a flour-dusted flat surface until dough is approximately 3/16 inch thick.

Cut cookies with a two-inch cookie cutter or shot glass like a true Swede or Irish person would do.

Place cookies on an ungreased cookie sheet and bake at 375F for 11-13 minutes. Do not wait till they turn brown or rise. They will only brown on the edges and rise slightly.

Remove from oven and rest for no more than 3-5 minutes. While cookies are still warm spread jam on cookie’s bottom and sandwich with another cookie.  Roll cookie’s seam and both sides in sugar and place on dish to finish cooling.

Notes: Don’t over food process chop the walnuts Not looking for a paste, should look more like a meal. Also, to intensify the walnut flavor roast them in the oven and let them cool. I usually roast most nuts prior to eating. The nut flavor will be so much more intense.