Berry-Almond Sandwich Cookies

Name: Berry-Almond Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 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

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey

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.

Originally published as Spitzbuben in Taste of Home December/January 2006

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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.