Berry-Almond Sandwich Cookies Recipe

4.5 1 4
Berry-Almond Sandwich Cookies Recipe
Berry-Almond Sandwich Cookies Recipe photo by Taste of Home
Publisher Photo

Berry-Almond Sandwich Cookies Recipe

Read Reviews
4.5 1 4
Publisher Photo
Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

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. Yield: 3 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Berry-Almond Sandwich Cookies in Taste of Home December/January 2006, p17

Nutritional Facts

1 each: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
  4. 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.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Berry-Almond Sandwich Cookies in Taste of Home December/January 2006, p17

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FoxyChefAmanda User ID: 6636870 152072
Reviewed 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."

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