We start by crumbling the prepared cookie dough into a bowl, add the almond extract and mix well until combined. I use a rubber spatula to mix this together. Roll the dough between two sheets of cling film fairly thick, I like the bottom of the cookies to be little less than 1/4 inch thick. Dunk the cookie cutter in flour before you cut out the circle shapes.

Transfer the rounds to a baking tray. You don’t need to keep too much space between them as they don’t spread much. Bake at 170℃ for 10 mins until the edges are a little colored and the top is dry to touch.

Roll out the dough again and this time thinner than before, cut out the round and cut out a tree shape in the center with a Christmas tree cutter, transfer to the baking tray and bake for 8-10 mins. Since they are hollow cookies, they burn fast so keep an eye on them and remember, they will firm up as they cool down. Take them out of the oven and let them cool completely before icing.

Once the cookies are cooled, line the hollow center/thinner ones on plate and dust with icing sugar until it has an even layer of the sugar on top. In another plate, add the bottom cookie discs and fill with your favorite jam. Sandwich with the sugar dusted cookies and and serve.