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There’s a long standing tradition in my extended family over at The NY Melrose Family that centers around cookies! Sounds great so far right? It only gets better. We all get together at one house {3 sisters, 5 grandbabies & my mom} and spend the day baking cookies. I’m usually the one that has to try out a new recipe the day of our bake off and it usually goes terribly wrong. This year I’m going prepared with these Almond Raspberry Sandwich Cookies. They are absolutely adorable and a twist between a linzer cookie and an almond raspberry thumbprint cookie. Get ready to have your socks knocked off because you won’t want to share these. They’re just that good.
When you’re preparing these make sure to leave time for them to chill at least one hour in the refrigerator. It will make the process of removing whatever shape you choose for the center. I, as usual, learned this the hard way when I let my dough sit out after being rolled because of a minor poopy catostrophe {you read that right}. My six month old decided she was going to give her daddy the ultimate dirty diaper that required an immediate bath. Unfortunately, my dough warmed up and started losing it’s shape after I used the 3″ circle cookie cutter. It was an easy fix though because I was able to throw the dough back in the refrigerator and it chilled right out.
These cookies are prepared similar to a linzer cookie, but the dough is much easier to work with. The best part about these cookies is that you can use whatever cookie cutter you want for the center. I used a 3″ circle cookie cutter and a gingerbread man for the center. The inside cookie cutter needs to be small enough to fit inside the circle. You’ll bake the cookies for 8-10 minutes and then place a dollop of raspberry jam on the solid circle cookie while it’s still warm. On the cookies with the gingerbread cut out, you’ll need to dust them with confectioner’s sugar while they’re still warm. The finishing touch is to sandwich the cookies together once they’ve cooled.
Almond Raspberry Sandwich
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 egg
- 1/4 cup hazelnut creamer
- 1/2 teaspoon almond extract
- 1 cup raspberry jam
Instructions
- Beat butter with almond extract and hazelnut creamer.
- Add dry ingredients and mix into the butter mixture.
- Add the egg to make solid dough.
- Chill for at least one hour.
- Use a 3" cookie cutter on the dough and on half of the cookies use a small shaped cookie cutter to the center.
- Bake for 8-10 minutes until the edges are golden brown.
- Place a dollop of jam on the solid circle cookie and sprinkle the cookie with the cutout with confectioner's sugar while the cookies are cooling.
- Once the cookies have cooled sandwich the pieces together.
- Makes a dozen cookies.
If you’re looking for more cookie exchange ideas be sure to check out these Christmas Cookie Exchange Recipes.
