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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Using our make-ahead dough, Carolyn Klingensmith's four-ingredient cookies are easy, breezy delights. âThey're so simple, but have that 'slaved over' look and taste,â she writes from Livonia, Michigan. Ingredients:
1 cup refrigerated holiday cookie dough |
1/3 cup ground almonds |
1/4 cup seedless strawberry jam |
confectioners' sugar |
Directions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers).
3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar. Yield: 10 sandwich cookies.
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