Strawberry Sandwich Cookies Recipe

Strawberry Sandwich Cookies Recipe
Strawberry Sandwich Cookies Recipe photo by Taste of Home
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Strawberry Sandwich Cookies Recipe

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Barbara Sessoyeff of Redwood Valley, California shares the recipe for yummy Strawberry Sandwich Cookies.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup blanched almonds
  • 3/4 cup stick margarine, softened
  • 1 cup confectioners' sugar, divided
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 tablespoons strawberry jam

Directions

In a food processor or blender, process almonds until ground; set aside. In a mixing bowl, cream margarine and 1/2 cup sugar. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture. Stir in the ground almonds. Divide dough in half; cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each portion of dough into a 12-in. x 9-in. rectangle. Cut lengthwise into three strips; cut each strip widthwise into six pieces. With a 3/4-in. round cutter, cut out a circle in the center of half of the pieces (discard circles). Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
For glaze, combine lemon juice and remaining sugar; thinly spread over whole cookies. Top with cutout cookies; fill center with 1/2 teaspoon jam. Yield: 1-1/2 dozen.
Originally published as Strawberry Sandwich Cookies in Taste of Home October/November 2001, p13

Nutritional Facts

1 each: 191 calories, 12g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 1 cup blanched almonds
  • 3/4 cup stick margarine, softened
  • 1 cup confectioners' sugar, divided
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 tablespoons strawberry jam
  1. In a food processor or blender, process almonds until ground; set aside. In a mixing bowl, cream margarine and 1/2 cup sugar. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture. Stir in the ground almonds. Divide dough in half; cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out each portion of dough into a 12-in. x 9-in. rectangle. Cut lengthwise into three strips; cut each strip widthwise into six pieces. With a 3/4-in. round cutter, cut out a circle in the center of half of the pieces (discard circles). Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  3. For glaze, combine lemon juice and remaining sugar; thinly spread over whole cookies. Top with cutout cookies; fill center with 1/2 teaspoon jam. Yield: 1-1/2 dozen.
Originally published as Strawberry Sandwich Cookies in Taste of Home October/November 2001, p13

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