Taste of Home
Berry-Almond Sandwich Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: 3 dozen.
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
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1-1/2 cups butter, softened
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1 cup sugar
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1 teaspoon vanilla extract
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2-3/4 cups all-purpose flour
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1/2 teaspoon salt
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2 cups ground almonds
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3/4 cup raspberry filling
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Edible glitter or confectioners' sugar
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.
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