Thursday, December 04, 2008

VGP #4 Raspberry Almond Cookies

Bridget of Manly, Iowa, came in as a Cook's Country cookie runner-up with this traditional recipe from her mother-in-law. My favorite jam is seedless black raspberry so that's what I use for the glue. And, since I had it, I rolled the edges in Penzey's vanilla sugar - such a sweet treat and very pretty!2 cups all purpose flour
1 1/4 cups slivered almonds (or 1 1/2 cups sliced almonds)
1 cup sugar, divided
16 T (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp vanilla extract
1/2 cup raspberry jam

1. Preheat oven to 350. Line baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add 1/2 cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.

2. On lightly floured surface, roll dough to 1/4 inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes. Cool 5 minutes on sheets, then transfer to wire rack.

3. Transfer remaining sugar to bowl. Working quickly, spread 1 tsp jam on bottom half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack.


Anonymous said...

Do these freeze well, or do they come apart when frozen? (I live alone.)

Disco Mom said...

I don't know because I didn't try to freeze them and the recipe didn't say. But a similar jam-sandwich cookie recipe I tried said if you're going to freeze them, do it before putting them together. Then thaw the cookies and spread with jam right before eating. These are really good!

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