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Berry-Almond Sandwich Cookies
“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.
36 Servings
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 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.
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.
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 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.
© Taste of Home 2013
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Berry-Almond Sandwich Cookies
(continued)
Nutrition Facts:
1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013