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Raspberry Almond Strips Recipe

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Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling.

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16 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 tube refrigerated sugar cookie dough, softened
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1/3 cup all-purpose flour
1/4 cup finely chopped almonds
3 tablespoons raspberry filling
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/8 teaspoon almond extract

Directions

In a small bowl, beat the cookie dough, flour and almonds until combined. Roll into a 13-1/2-in. x 2-in. rectangle on an ungreased baking sheet.
Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of rectangle. Bake at 350° for 5 minutes.
Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on a wire rack.
In a small bowl, combine the confectioners' sugar, milk and extract until smooth. Drizzle over warm cookies. Yield: 16 cookies.

Nutrition Facts: 1 serving (1 each) equals 106 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 70 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Raspberry Almond Strips published in Quick Cooking November/December 2005, p20

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