Best Berry Almond Sandwich Cookies Recipes

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BERRY-ALMOND SANDWICH COOKIES



Berry-Almond Sandwich Cookies image

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups ground almonds
3/4 cup raspberry filling
Edible glitter or confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes. , Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool., Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 167 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 114mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

BERRY-ALMOND SANDWICH COOKIES



Berry-Almond Sandwich Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 8

1 1/2 cup(s) butter, softened
1 cup(s) sugar
1 teaspoon(s) vanilla
2 3/4 cup(s) all purpose flour
1/2 teaspoon(s) salt
2 cup(s) ground almonds
3/4 cup(s) raspberry filling
- edible glitter or confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
  • On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
  • Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.

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