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Berry-Almond Sandwich Cookies

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Total Time
Prep: 30 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Helga Schlape, Florham Park, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

Wilton-Edible Glitter

Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Test Kitchen Approved

Berry-Almond Sandwich Cookies

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Yield: 3 dozen
Prep: 30 min
Cook: 10 min
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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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
  4. 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

1 each: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.
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