Ingredients
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1 3/4 cups all-purpose flour
1/2 cup ground almonds, toasted
1 teaspoon baking powder
1/2 cup softened butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
pam cooking spray
3/4 cup red raspberry preserves
confectioners' sugar
Preparation
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Mix flour, almonds and baking powder in small bowl; set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat oven to 350\u00b0F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
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