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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. Jane Pearcy, Verona, Wisconsin Ingredients:
1-1/4 cups butter, softened |
1 cup sugar |
2 eggs |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
2 cups ground almonds |
6 tablespoons seedless raspberry jam |
3 tablespoons confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
3. Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
4. Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam. Yield: 3 dozen.
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