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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
14 ounces blanched whole almonds, finely ground |
3 1/3 cups sifted cake flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
raspberry jam |
powdered sugar |
Directions:
1. Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add eggs and vanilla, beating well; stir in ground almonds, mixing well.
2. Sift together flour, baking powder, and cinnamon in a small mixing bowl; gradually add to creamed mixture, stirring well after each addition. Cover and refrigerate overnight.
3. Roll one-fourth of dough to 1/4- inch thickness between two pieces of waxed paper, keeping remaining dough chilled until ready to use.
4. Cut with a fluted 2-inch round cutter; place half of cookies on lightly greased cookie sheets. Cut centers from remaining cookies, using a 3/4- inch round cutter; place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.
5. Spread a small amount of jam on the bottom of each solid cookie. Top with remaining cookies to make sandwiches. Sift powdered sugar over tops of cookies. Fill cut-outs with jam. Store in airtight containers.
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