- 2
- 50 mins
- 60 mins
Ingredients
- 2 cups all-purpose flour
- 1 cup salted roasted almonds
- 2 to 3 teaspoons ground cardamom
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup plus 1 teaspoon sugar, divided
- 1 large egg
- 1 jar (10 ounces) seedless blackberry spreadable fruit
- 1 tablespoon lemon juice
- 3 tablespoons confectioners' sugar
Preparation
Step 1
In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground.
Add cardamom, salt and remaining flour; pulse until combined.
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.
Beat in egg. Gradually beat in flour mixture.
Divide dough in half.
Shape each into a disk; wrap in plastic wrap.
Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°.
On a lightly floured surface, roll each portion to 1/8-in. thickness.
Cut with a floured 2-in. round cookie cutter.
Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies.
Place solid and window cookies 1 in. apart on greased baking sheets.
Bake 10-12 minutes or until light brown.
Remove from pans to wire racks to cool completely.
In a small bowl, mix spreadable fruit, lemon juice and remaining sugar.
Spread filling on bottoms of solid cookies; top with window cookies.
Dust with confectioners' sugar.