• Preparation Time 20 minutes plus 20 minutes refrigeration
  • Baking Time 12 minutes
  • Makes 24 sandwich cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 ½ cups butter, softened
  • ⅔ cup granulated sugar
  • 2 ⅓ cups Robin Hood® Original All Purpose Flour
  • ½ cup ground almonds
  • 1 tsp ground cinnamon
  • 1 cup Smucker’s® Simple Blends® Summer Fruit Spread
  • 2 tbsp icing sugar

Serving Size: 24 sandwich cookies


Serving Size: 24 sandwich cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat, in a large bowl, using an electric mixer, butter and sugar until combined. Beat in next 3 ingredients, until a soft dough forms.
  • Shape dough into 2 flat discs. Wrap well with plastic wrap and refrigerate 20 minutes.
  • Roll, on a lightly floured surface, the discs to about ⅛” (0.3 cm) thick. Cut out cookies with a 2 ½” (6 cm) cookie cutter. Use a smaller cookie cutter to punch out a hole in the centre of half of the cookies. These will be the tops of the cookie sandwiches.
  • Place cookies on prepared baking sheets 1” (2.5 cm) apart.
  • Bake in preheated oven for 10 to 12 minutes or until golden. Cool on wire rack, 30 minutes.
  • Place cookies bottom side up and spread with 2 tsp (10 mL) fruit spread. Top with a cutout cookie. Press lightly to form a sandwich. Sprinkle with icing sugar.


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