Jam Filled Almond Cookies
These extra special almond sandwich thumbprint cookies are filled with strawberry jam or preserves.
See Also
Apricot Cookie Bars
Fudgy Chocolate Peanut Butter Brownies
Orange Chocolate Cookies
In a large mixing bowl combine ground almonds, flour, butter, almond extract, salt, egg, and 1/2 cup of the powdered sugar. Scraping bowl occasionally beat ingredients at low speed of electric hand-held mixer until well blended. Shape dough into a ball, wrap in plastic wrap, and refrigerate for at 2 to 3 hours.
On a lightly floured surface, roll out half of the dough into a 12x9-inch rectangle (keep remaining half of dough refrigerated).
Cut dough lengthwise into 3 strips, then cut each strip crosswise into 6 equal rectangles. You should have 18 rectangles. With a 1/2 to 3/4-inch round cutter, cut out a circle in center of half of the rectangles. With a spatula, transfer cookies to greased baking sheets, leaving about 1/2-inch between cookies. Bake at 375° F (190° C/Gas 5) for 10 minutes, or until golden brown. Repeat with remaining cookie dough and the trimmings.
In a small bowl, blend lemon juice with 1/2 cup powdered sugar, stirring until smooth. Spread a thin layer of this icing on cookies without the round cut-out centers. Top each iced cookie with a cookie rectangle with cut-out center. Fill center cut-out with about 1/2 teaspoon of strawberry preserves. Store cookies in a tightly covered container for up to 3 days.
Makes about 1 1/2 dozen cookies.
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Bright Eyed Thumbprint Cookies
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See Also
Apricot Cookie Bars
Fudgy Chocolate Peanut Butter Brownies
Orange Chocolate Cookies
Ingredients
- 4 ounces blanched almonds, ground
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1 egg
- powdered sugar
- 1 tablespoon lemon juice
- 3 to 4 tablespoons strawberry preserves
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
Preparation
In a large mixing bowl combine ground almonds, flour, butter, almond extract, salt, egg, and 1/2 cup of the powdered sugar. Scraping bowl occasionally beat ingredients at low speed of electric hand-held mixer until well blended. Shape dough into a ball, wrap in plastic wrap, and refrigerate for at 2 to 3 hours.
On a lightly floured surface, roll out half of the dough into a 12x9-inch rectangle (keep remaining half of dough refrigerated).
Cut dough lengthwise into 3 strips, then cut each strip crosswise into 6 equal rectangles. You should have 18 rectangles. With a 1/2 to 3/4-inch round cutter, cut out a circle in center of half of the rectangles. With a spatula, transfer cookies to greased baking sheets, leaving about 1/2-inch between cookies. Bake at 375° F (190° C/Gas 5) for 10 minutes, or until golden brown. Repeat with remaining cookie dough and the trimmings.
In a small bowl, blend lemon juice with 1/2 cup powdered sugar, stirring until smooth. Spread a thin layer of this icing on cookies without the round cut-out centers. Top each iced cookie with a cookie rectangle with cut-out center. Fill center cut-out with about 1/2 teaspoon of strawberry preserves. Store cookies in a tightly covered container for up to 3 days.
Makes about 1 1/2 dozen cookies.
You Might Also Like
Cherry Chocolate Cookies
Bright Eyed Thumbprint Cookies
Thumbprint Cookies
Filled Thumbprint Cookies
Raspberry Bars
