Recipe By America's Test Kitchen
Published on September 6, 2024
These holiday cookies taste as great as they look. Minimal ingredients make these cookies a cinch to put together.
Time
1 hrYield
Makes about 24 sandwich cookiesWhy This Recipe Works
For these Raspberry Almond Cookies, we turned to the food processor. We processed the slivered almonds with flour and sugar until finely ground before adding the cold butter and the remaining ingredients. Switching and rotating the two baking sheets ensured the cookies baked evenly no matter which rack they were on.
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
1 ¼ cups slivered almonds
1 cup (7 ounces/198 grams) sugar
16 tablespoons unsalted butter (2 sticks), cut into ½-inch pieces and chilled
1 teaspoon vanilla extract
½ cup raspberry jam
Instructions
Cook along with these step-by-step instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add ½ 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 ¼ inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake 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 bowl. Working quickly, spread 1 teaspoon 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.
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