Christmas Cookie + Ornament Countdown 12/12

Christmas Cookie + Ornament Countdown!

Linzer Christmas Cookies + “Mabry Mill” P. Buckley Moss Christmas Ornament + Solemat Sock Warmth
by Canada Goose Gallery
1 1/2 c. almond flour
1 1/2 c. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 large egg
2 tsp. pure vanilla extract
1/2 c. (1 stick) butter
1/2 c. granulated sugar
1/2 c. raspberry jam
2 tbsp. powdered sugar, for garnish

Mabry Mill Limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio


  1. In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
  2. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
  3. Divide dough in half, form each half into a disk and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to the refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
  4. Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
  5. Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
  6. In a microwave-safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with the second cookie. Dust with powdered sugar and serve.

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