Raspberry Almond Sandwich Thins
Ingredients:
2 ½ cups flour
½ tsp. baking powder
1 cup butter (cut down to ¾ cup butter) softened
¾ cup sugar
1 egg
¼ tsp. almond or vanilla extract plus ¼ tsp, divided
½ cup raspberry preserves
Powdered sugar, for sprinkling
Directions: Whisk together flour and baking powder. Beat butter and sugar until fluffy. Add egg and extract, mix well. Beat in flour mixture on low speed until just combined. Divide dough into two balls and flatten into discs. Wrap or cover in bowl and refrigerate for at least one hour or overnight. Preheat oven to 350 degrees F. Roll dough on well-floured surface to ¼ thick. Use a 2 inch cookie cutter to cut sandwich shapes. Place on greased or parchment lined baking sheet. Bake 8-10 minutes or until light brown on edges. Cool on wire rack, repeat with remaining dough, rerolling scraps. Combine preserves with remaining extract. Spoon approx. 1 tsp. filling onto bottom of a cookie-then top with another cookie to make cookie sandwich. Sprinkle with powdered sugar. Makes approximately 28 sandwich cookies. Adjust baking time and filling amount if making smaller cookie sandwiches.
These were very elegant looking. Be careful not to let them brown while baking and sprinkle on the powdered sugar just before serving. Use a good quality raspberry or other preserve.
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