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Berry-Almond Sandwich Cookies

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon 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

Directions

  • 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.
Editor's Note
Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts
1 each: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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  • FoxyChefAmanda
    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.

  • aegeving
    Dec 26, 2006

    No comment left

  • VPufahl
    Dec 11, 2006

    No comment left

  • Sandra
    Dec 5, 2006

    No comment left