Directions:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers).
- Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar. Yield: 10 sandwich cookies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.1 Kcal (155 kJ) | ||
| Calories from fat | 22.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Sodium | 1.09mg | 0% | |
| Potassium | 31.53mg | 1% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 1g | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 346.77 Kcal (1452 kJ) | ||
| Calories from fat | 213.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.7g | 4% | |
|---|---|---|---|
| Sodium | 10.16mg | 0% | |
| Potassium | 294.7mg | 1% | |
| Total Carbs | 30.06g | 1% | |
| Sugars | 21.58g | 9% | |
| Dietary Fiber | 4.47g | 2% | |
| Protein | 9.39g | 2% | |
| Iron | 1.3mg | 1% | |
| Calcium | 105.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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