Ingredients Jump to Instructions ↓

  1. 1c butter

  2. 3/4c powdered sugar

  3. 1 egg , separated

  4. 1 3/4c flour

  5. 1t vanilla

  6. 3/4c chopped blanched almond s

  7. 1/2c sliced almond s

  8. 1/2c seedless raspberry preserves

Instructions Jump to Ingredients ↑

  1. Combine butter, powdered sugar and egg yolk in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour an d vanilla. Beat, scraping bowl often, until well mixed. Stir in finely chopped almonds by hand. Cover; refrigerate until firm, 1 to 2 hours. Heat oven to 350^. Divide dough in half. On lightly floured surface, roll out dough, one half at a time (keeping remaining dough refrigerated), to ⅛” thickness. Cut out 1 inch hole in half of the cookies. Place 1 inch apart onto greased cookie sheets. Brush cookies with holes in center with reserved egg white. Top with sliced almonds; press down lightly. Bake for 7-10 mins or until edges are lightly browned. Cool completely. Spread cookies without holes with 2t of preserves top with almond covered cookies. Store in single layer.


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