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Almond Jelly Cookies

My mother-in-law used to send these wonderful almond jelly cookies in her special "care" packages to our family. We could hardly wait to open the box and dig in!
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    5 dozen

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.
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Reviews

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Average Rating:
  • GretchenSD
    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.

  • kelshe
    Dec 6, 2011

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