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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Almond Raspberry Cookie Recipe

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This recipe for Almond Raspberry Cookie is from Treasured Family Recipes, 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:  
1-1/2 cups sifted all purpose flour
1 Tablespoon unsweetened cocoa
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup ground unblanched almonds
1/2 cup butter or margarine
1 egg, slightly beaten
1/2 cup raspberry jam
1 egg yolk
Directions:
Directions:
Sift flour, cocoa, cinnamon, and sugar into a medium bowl. Stir in almonds.
Add butter; cut in with a pastry blender or 2 knives until mixture is like course
corn meal. Stir in egg, mixing with hands until dough holds together.
Refrigerate covered 1 hour.
Preheat oven 375º
On a lightly floured surface, roll half of the dough 1/8 inch thick. With floured
2 inch oval cookie cutter, cut out cookies. Using a spatula, place 1 inch apart
on ungreased cookie sheets. Spread each cookie with 1/2 teaspoon raspberry
jam, 1/4 inch from edge. Roll out remaining half of dough, cut out cookies and
place on top of jam-covered cookies. Using a fork, seal each cookie around
the edge and poke holes in each cookie to let steam escape. Bruch tops
lightly with egg yoke beaten with 2 Tablespoons water. Bake 10-12 minutes or
until golden brown. Cool completely
Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Instead of a cookie cutter, I use a glass and sometimes make the cookies
a bit bigger.

 

 

 

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