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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2/3 cup finely chopped almonds |
1/3 cup sugar |
1/2 cup cold butter |
1/2 cup raspberry jam |
frosting: |
1 ounce unsweetened chocolate, melted and cooled |
1/3 cup confectioners' sugar |
2 tablespoons butter, softened |
slivered almonds |
Directions:
1. In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour.
2. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie.
3. For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds. Yield: 20 sandwich cookies.
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