Yield: 20 Servings
|1 cup||Blanched whole almonds; (4 oz.)|
|½ teaspoon||Baking soda|
|1 cup||Butter; soft|
|¼ cup||Confectioner's sugar|
|⅔ cup||Seedless red raspberry jam|
I found this recipe for you in "The Good Housekeeping Step-by-Step Cookbook." I hope this is what you wanted. Enjoy! Prep: 45 min. plus chilling and cooking Bake: 10-12 minutes ber batch In food processor with knife blade or in blender at med. speed, blend almons, ⅓ c sugar (reg), and vanilla until almonds are finely ground.
In large bowl, stir together almond mix, flur, baking soda, and remaining ⅓ c sugar. With pastry blender or two knives cut in butter until mix resembles coarse crumbs. With hand, knead until dough forms a ball. Divide ball into 2 pieces; wrap each in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350. On lightly floured surface, with floured rolling pin, roll piece of dough ⅛ inch thick; keep remaining dough refrigerated. With floured 3-inch round fluted cookie cuttter, cut dough into as many rounds as possible; reserve trimmings. With 1½ inch round fluted cutter, cut out center of half of cookies. With pancake turner, place cookies, about 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10-12 minutes, until lightly browned. Tranfer to wire rack to cool. Repeat with remaining dough. Gather trimmings and roll out and cut cookies.
Sprinkle confectioners' sugar over cookies with cutouts. In small saucepan, heat jam until melted. Brush whole cookie with jam and top with cutout cookies. Store between sheets of waxed paper, in tightly covered container.
Posted to recipelu-digest Volume 01 Number 534 by Queenliest <Queenliest@...> on Jan 15, 1998