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Ingredients
- 1/2 pound plus 6 Tablespoon butter
- 2 1/2 cups sifted flour
- 2 1/4 cups ground almonds
- 7/8 cup sugar
- 3/4 tsp vanilla
- Rapsberry jelly, seedless
Preparation
Step 1
Work together all ingredients except jelly with hands until it forms a dough Chill in refrigerator.
Take a portion of dough from refrigerator and roll out to 1/8 inch thickness. Cut out small round cookies. Place on ungreased sheet and bake until light brown.
While still warm put a little raspbery jelly on 1 cookie. Cover with another one and dip in granulated sugar.