Food recipes
Raspberry Almond Cookies
Raspberry Almond Cookies Ingredients: wheat flour, white, all-purpose, unenriched nuts, almonds sugars, granulated butter, without salt vanilla extract jams and preserves, apricot Directions: Adjust oven racks to uppe...
Raspberry Almond Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt
vanilla extract
jams and preserves, apricot
Directions:
Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Process 1 cup flour and almonds in food processor until finely ground.
Add half cup sugar and remaining flour and process until combined.
Add butter and vanilla to food processor and pulse until dough forms.
On lightly floured surface, roll dough to 1/4 inch thickness.
Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking.
Cool 5 minutes on sheets, then transfer to wire rack.
Transfer remaining sugar to a bowl.
Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches.
Roll cookies in sugar to coat.
Cool completely on wire rack.
Repeat with remaining dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt
vanilla extract
jams and preserves, apricot
Directions:
Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Process 1 cup flour and almonds in food processor until finely ground.
Add half cup sugar and remaining flour and process until combined.
Add butter and vanilla to food processor and pulse until dough forms.
On lightly floured surface, roll dough to 1/4 inch thickness.
Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking.
Cool 5 minutes on sheets, then transfer to wire rack.
Transfer remaining sugar to a bowl.
Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches.
Roll cookies in sugar to coat.
Cool completely on wire rack.
Repeat with remaining dough.