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Berry-Almond Sandwich Cookies

 Berry-Almond Sandwich Cookies
“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.
36 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or
  • until edges begin to brown. Remove to wire racks to cool.
  • 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.

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Berry-Almond Sandwich Cookies (continued)

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.