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Chocolate Almond Cookies Recipe

Special occasions around our house have always been indicated by these chocolate-dipped, jam-filled cookies. They not only look appealing, they taste terrific, too.

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12 Servings
Prep: 15 min. + chilling Bake: 10 min. + cooling

Ingredients

1/2 cup butter, softened
6 tablespoons sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup finely chopped blanched almonds
1/4 to 1/2 cup raspberry jam or jam of your choice
3 ounces semisweet chocolate, chopped

Directions

In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to set. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 221 calories, 14 g fat (6 g saturated fat), 20 mg cholesterol, 77 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Chocolate Almond Cookies published in Best of Country Cookies , p101

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