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Almond Jelly Cookies

 Almond Jelly Cookies
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!
30 ServingsPrep: 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.

2 of 2

Almond Jelly Cookies (continued)

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