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Raspberry Sandwich Cookies

Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. —Taste of Home Test Kitchen

24 ServingsPrep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling

Ingredients

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter
until mixture resembles coarse crumbs. Stir in water and extracts
until mixture forms a ball.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with floured 2-1/2-in. cookie cutters. From the center of half
the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on
parchment paper-lined baking sheets.
Bake at 325° for 12-15 minutes or until edges are lightly
browned. Cool for 2 minutes before removing to wire racks to cool
completely.
Spread 1/2 teaspoon jam over the bottoms of the solid cookies.
Sprinkle cutout cookies with confectioners' sugar; place over
cookies with jam. Yield: about 2 dozen.

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Raspberry Sandwich Cookies (continued)

Nutrition Facts: 1 cookie equals 207 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 106 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.