Florentine Cookes from Biergarten EPCOT

By MJH

Ingredients

• 1 16.5-ounce package refrigerated sugar cookie dough
• 1 cup raspberry jam
• 1/2 cup sliced almonds
• 1/2 tablespoon granulated sugar

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Preheat oven to 350 degrees F.

Cut a sheet of parchment paper to fit inside a regular sheet pan.

Place the parchment paper rectangle on the counter, and place cookie dough on the parchment paper.

Roll out cookie dough to cover most of the rectangle, leaving a 1/2-inch border of paper.

The dough should be approximately 1/8-inch thick.

Carefully transfer dough on parchment to the sheet pan.

Spoon jam onto dough, and use the back of a spoon to spread it evenly over dough.

Evenly sprinkle with almonds and sugar.

Bake for 15 to 18 minutes.

Transfer sheet pan to a wire rack to cool completely, at least 1 hour.

When cool, slide baked dough off of sheet pan.

Cut into rectangles using a pizza cutter or a knife.

Store cookies in an airtight container, separating layers with pieces of parchment paper to prevent them from sticking together.