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Ingredients
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-3/4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon finely chopped almonds
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 large egg white, beaten
- 1/3 cup raspberry jam
Directions
- 1. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat flour into creamed mixture. Shape into a ball; refrigerate, covered, for 15 minutes.
- 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine almonds, sugar and cinnamon. Brush small stars with egg white; immediately sprinkle with almond mixture. Leave large stars plain.
- 3. Place all stars 1 in. apart on ungreased baking sheets, using separate sheets for the small and the large stars. Bake just until tips begin to brown, about 10 minutes for small stars and 12 minutes for large. Cool completely on wire racks.
- 4. To assemble, spread enough jam over large stars to cover centers. Top with small stars; press lightly (jam should show around edge of small stars). Let jam set before storing cookies in an airtight container.
Nutrition Facts
1 sandwich cookie: 150 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein.
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