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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Holiday Jelly Sandwich Cookies Recipe

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This recipe for Holiday Jelly Sandwich Cookies is from THE MARAIA & CONFREDA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups + 1 rounded tablespoon flour
7 oz of butter (room temp)
7 oz of crisco shortening (room temp)
1 cup confectionary sugar
4 egg whites
3 oz almond paste grated
Pinch of salt
1 tsp almond extract
1 tsp vanilla extract
choice of jelly for filling (my preference is seedless raspberry)
Melted chocolate for dipping ( dark or milk choc)
Holiday sprinkles for decorating

Directions:
Directions:
Preheat oven to 350º. In a large mixer bowl, cream lightly the butter and shortening and confectionary sugar at low speed. Add the dry ingredients to the wet ingredients and mix till just blended. Do not overmix.

Place in pastry bag fitted with a star tip or basket weave and pipe onto parchment lined cookie sheets, cutting @ 2 inch fingers and spacing 2 inches apart.

Bake 10-14 minutes, just until the bottoms and edges begin to turn golden brown, remove from pan and cook on wire racks.

When completely cooled, take 2 cookies and put a little preserves on one cookie, top with the other. Dip one end into melted chocolate and dip in bowl with sprinkles.

Number Of Servings:
Number Of Servings:
3 doz
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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