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Almond and Raspberry Sandwich Cookies Recipe
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To make almond and raspberry sandwich cookies you will need
Ingredients
| 8 1/2 | oz | Unsalted butter -- softened | | 8 1/2 | oz | Almond butter | | 1 | teaspoon | Vanilla | | 7 | oz | Brown sugar | | 7 | oz | Sugar | | 2 | large | Eggs | | 14 3/4 | oz | Flour | | 1 | teaspoon | Baking soda | | 8 | oz | raspberry-preserve | | | icing sugar for dusting |
Instructions
Cream together butter and almond butter. Add vanilla, brown sugar and
gran.sugar. Cream until mixture is light and fluffy. Add eggs one at a
time, beating well after each addition. Mix together flour, baking soda and
a pinch of salt. Add to butter mixture, beating until well combined. Drop
tsps of dough 3 inches apart on greased baking sheets. Flatten cookies with
thumb or wet bottom of juice glass until they are 1/4 inch thick. Bake in
350 oven 12 to 14 minutes or until pale golden. Cool on racks. Spread the
bottoms of 1/2 the cookies with preserves. Top each bottom with another
cookie top side up. Dust with confectioners sugar.
These are really easy to make, look very professional, and freeze well. If
you freeze them, dust with icing sugar when thawed.
This should make 40 almond and raspberry sandwich cookies.
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Tue 11 Mar 2008
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