Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of Home Test Kitchen
Raspberry Almond Strips
Raspberry Almond Strips
Prep Time
20 min
Cook Time
15 min
Yield
32 cookies
Ingredients
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
- 2/3 cup all-purpose flour
- 1/2 cup finely chopped almonds
- 6 tablespoons raspberry cake and pastry filling
Directions
- Preheat oven to 350°. In a large bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet.
- Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes.
- Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes.
- Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts
1 cookie: 106 calories, 4g fat (1g saturated fat), 2mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 1g protein.
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