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Wednesday, December 7, 2011

Raspberry Sandwich Cookies

  • 3 cups all-purpose flour

  • 3/4 cup sugar

  • 1/4 teaspoon salt

  • 1-1/2 cups cold butter

  • 2 tablespoons cold water

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon Spice Islands® pure vanilla extract

  • 3/4 cup seedless raspberry jam

  • Confectioners' sugar

  • Directions

    • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
    • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined baking sheets.
    • Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
    • Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam. Yield: about 2 dozen.
    recipe source Taste of Home

    1 comment:

    1. How special! I love something different from the "classic" Christmas cookies. I love how this looks and I'm guessing I'll double love the taste!


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