Printable | Taste of Home

Berry-Almond Sandwich Cookies

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

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.

Printed from tasteofhome.com Jul 24, 2008

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Berry-Almond Sandwich Cookies cont.

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 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.