Berry-Almond Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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âAlmond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. Theyâre unbeatable!â says field editor Helga Schlape from Florham Park, New Jersey. Ingredients:
1-1/2 cups butter, softened |
1 cup sugar |
1 teaspoon vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups ground almonds |
3/4 cup raspberry filling |
edible glitter or confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
2. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes.
3. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
4. Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container. Yield: 3 dozen.
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