Almond Jelly Cookies Recipe

5 2 2
Almond Jelly Cookies Recipe
Almond Jelly Cookies Recipe photo by Taste of Home
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Almond Jelly Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
My mother-in-law used to send these wonderful cookies in her special "care" packages to our family. We could hardly wait to open the box and dig in!
Recommended: Food Gifts for Mom
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups ground almonds
  • 1 cup jelly or jam of your choice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Repeat with remaining dough, using a 2-in. doughnut cutter so the center is out of each cookie.
Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly. Yield: 5 dozen.
Originally published as Almond Jelly Cookies in Best of Country Cookies 1999, p98

Nutritional Facts

2 each: 198 calories, 12g fat (6g saturated fat), 25mg cholesterol, 132mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups ground almonds
  • 1 cup jelly or jam of your choice
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Repeat with remaining dough, using a 2-in. doughnut cutter so the center is out of each cookie.
  3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly. Yield: 5 dozen.
Originally published as Almond Jelly Cookies in Best of Country Cookies 1999, p98

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Reviews forAlmond Jelly Cookies

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MY REVIEW
GretchenSD User ID: 5656279 27952
Reviewed Dec. 22, 2011

"Excellent! Make again. Roll to about 1/4" thickness and be careful not to over cook. They are better before they begin to darken. Do not overchill. The suggestion for limited chill time should be heeded."

MY REVIEW
kelshe User ID: 6300678 102119
Reviewed Dec. 6, 2011

"this recipe is wonderful. i used Raspberry jam between the cookies. They are better the next day."

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