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Raspberry Almond Cookies

Source of Recipe


Cook's Country (December / January 2009)



List of Ingredients



• 2 cups all-purpose flour
  
• 1¼ cups slivered almonds (or 1½ cups sliced almonds)
  
• 1 cup sugar
  
• 16 Tbsp unsalted butter (2 sticks), cut into ½-inch pieces and chilled
  
• 1 tsp vanilla extract
  
• ½ cup raspberry jam
  






Instructions



1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350° F. Line two baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add ½ 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 ¼-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, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
   
   
3. Transfer remaining sugar to bowl. Working quickly, spread 1 teaspoon jam on bottom of half of the warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
   
   Makes about 2 dozen cookies.