Recipe from Midwest Living
45 sandwich cookies
1/2 cup slivered almonds, toasted
2 tablespoons granulated sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks
1 1/2 teaspoons vanilla
3/4 cup raspberry or apricot preserves
Sifted powdered sugar
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup granulated sugar. Beat about 3 minutes or till very light and fluffy, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour-nut mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour-nut mixture.
Form dough into a ball (dough may seem crumbly, but will come together when worked with hands). On a lightly floured surface, roll half the dough at a time till 1/8 inch thick. Using a 2-inch cookie cutter with scalloped edges, cut dough in shapes. (If you like, using 1-inch cutters, cut small shapes from the centers of half of the cookies; these will be cookie tops when assembled). Reroll scraps. Place 1 inch apart on ungreased cookie sheets.
Bake in a 375 degree F oven for 7 to 9 minutes or till edges are very lightly browned. Transfer cookies to a wire rack; cool. Makes about 45 sandwich cookies.
To assemble, spread a scant 1 teaspoon preserves on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Just before serving, generously sift powdered sugar on top.
Per Serving: cal. (kcal) 93, Fat, total (g) 4, chol. (mg) 18, sat. fat (g) 2, carb. (g) 13, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 1, sodium (mg) 29, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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