Berry-Almond Sandwich Cookies

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. 

• Total Time
  Prep: 30 min.
• Bake: 10 min. /batch + cooling
• Makes
  3 dozen

  

 

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

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Directions

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.
   

Editor's Note
Edible glitter is available from Wilton Industries.

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