Berry-Almond Sandwich Cookies Recipe
Berry-Almond Sandwich Cookies Recipe photo by Taste of Home

Berry-Almond Sandwich Cookies Recipe

Publisher Photo
“Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. They’re unbeatable!“ says field editor Helga Schlape from Florham Park, New Jersey.
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups ground almonds
  • 3/4 cup raspberry filling
  • Edible glitter or confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
  2. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes.
  3. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
  4. Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container. Yield: 3 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Berry-Almond Sandwich Cookies in Taste of Home December/January 2006, p17

Nutritional Facts

1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Berry-Almond Sandwich Cookies

AVERAGE RATING
   (4)
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 (3)
4 Star
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MY REVIEW
Reviewed Apr. 11, 2012

"I made this last year for my family and my friends while screening through all my seasonal TOH magazines I got, and I just randomly wrote down all the cookies from the mags, letting family and friends pick any cookie they liked. I was given eight different kinds to make, and this one was the best out of all! I used lingonberry preserves in place of raspberry jam, and the tartness of the preserves really balanced out the sweetness of the almond flavoring in the cookies. It was a bear to make at first because of the floury mess it left, but it was SO worth it! I recommend anybody who finds this recipe should try and make it, even those who aren't big on sandwich cookies."

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