Berry-Almond Sandwich Cookies
Taste of Home
“Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. They’re unbeatable!“ says field editor Helga Schlape from Florham Park, New Jersey.
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 10 min./batch + cooling
Ingredients:
- 1-1/2 cups butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups ground almonds
- 3/4 cup raspberry filling
- Edible glitter or confectioners' sugar
Directions:
In a large mixing bowl, cream the butter and sugar. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture. Stir in almonds.
On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-1/2-in. cookie cutters. 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.
Spread 1 teaspoon raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container. Yield: 3 dozen.