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Ingredients
- 1 c Flour
- 1/2 c sliced Almonds, coarsely chopped
- 1/4 c Sugar
- 1/4 t Almond Extract
- 1/2 c Butter, softened
- 6 T Raspberry Preserves
Details
Servings 16
Preparation time 15mins
Cooking time 20mins
Preparation
Step 1
- In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With pastry blender or fork, cut in butter until the mixture resembles fine crumbs. Shape dough into a ball. If needed, cover with plastic wrap and refrigerate for 1 hour for easier handling. Heat oven to 375. On well-floured surface, roll out 1/2 of the dough at a time to a 1/8th inch thickness. Keep the remaining dough refrigerated. Cut with floured cookie cutter. Bake for 5 to 8 minutes on ungreased cookie sheet until bottoms are light golden brown. Cool for a minute before removing from cookie sheet. Spread with about a teaspoon of preserves and cover with another cookie. Dust with powdered sugar.
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