berry almond sandwich cookie
Ingredients:
- 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
Directions:
- 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
Notes:
Nutrition Facts:
- 1 each: 167 calories
- 10g fat (5g saturated fat)
- 20mg cholesterol
- 114mg sodium
- 17g carbohydrate (8g sugars, 1g fiber)
- 2g protein