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Berry-Almond Sandwich Cookies
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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. 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |