Drei Augen Cookie

• 1 1/4 cups unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 1/3 cups all-purpose flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1 cup powdered sugar
• 1 cup red currant jelly

1. Add butter and sugar to mixing bowl, mix until smooth.rnrnIn a bowl add flour, almond meal and cinnamon. Stir to combine.rnrnAdd flour mixture to butter mixture until blended and smooth.
2. Divide dough into 3 parts. Place each part in between wax paper. Using a rolling pen on top of paper roll out each disk of dough into 11? circle. Place dough on cookie sheet in refrigerator and chill for at least 2 hours
3. Preheat oven to 350 degrees.rnrnLine cookie sheets with silicone baking mat or parchment
4. 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 to paper and using 1 1/2? round cutter cut cookies. Take 1/2 of cut rounds and using a straw press down to cut out three small holes.
5. Transfer cut cookies without holes on one sheet and cookies with holes to another. They will cook to different times.rnrnBake on middle oven rack for 10-12 minutes for cookies with holes and 12-15 minutes for bottoms or until lightly golden brown.
6. Let cook on racks. Sift with powdered sugarrnrnWhile cookies are cooling, boil jelly for 2 minutes, stirring.
7. Spoon 1/4 teaspoon of cooled jelly onto each cookie, then top with top (cut out cookie) press lightly so jely fills up into holes.
8. Store airtight between layers of wax paper for 2-3 days. You can freeze these for up to 1 month

unsalted butter, granulated sugar, flour, almond meal, cinnamon, powdered sugar, red currant

Taken from food52.com/recipes/20128-drei-augen-cookie (may not work)