Nowadays, I’m learning how to make American food and desserts. It’s fun to bake. Unfortunately, one weird thing about me is that I don’t like sweet things: ice-cream, candy, cake, pie, or cookies except fruit flavor candy. But I love cooking, baking, and eating. Good grief, if I liked to eat desserts, my belly will be 10 times bigger than now. hehe … Plus, my honey loves desserts, so I can enjoy baking desserts and he can enjoy eating them. 😀 Anyway, I tried a cookie recipe from a baking book that I got recently. It is a 500+ page heavy duty book that got on sale for only 5 dollars. ASSA!!! 😀 The recipe was called “Raspberry Sandwich Cookies.” Since I didn’t have any raspberry jam, I used homemade strawberry jam that my sister-in-law made instead. It worked pretty good. Maybe it was because of her yummy strawberry jam? hehe 😉 My husband gave 4 stars out of 5 for this recipe. Here is the recipe for you, if you want…hehe
- 1 Cup Almonds
- 1½ Cups Flour
- ¾ Cup (1½ Sticks) Butter, at room temperature
- ½ Cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg White
- 1/8 tsp Salt
- ⅓ Cup Chopped Almonds
- 1 Cup Raspberry Jam (or Strawberry Jam)
- 1 Tbsp Fresh Lemon Juice
Yield: About 30 Cookies
- Place the almonds and 3 Tbsp of the flour in a blender and process until finely ground. Set it aside.
- Mix the butter and sugar together in an electric mixer until they are light and fluffy. Stir in the vanilla. Add the ground almonds and remaining flour. Mix well to form a dough. Gather into a ball, wrap in wax paper, and refrigerator for about an hour.
- Preheat the oven to 325˚F. Line 2 cookie sheets with wax paper.
- Divide the dough into 4 equal pieces. Roll out one piece of the dough to a thickness of 1/8 inch on a lightly floured surface. With a 2½-inch round cookie cutter (or a glass,) stamp out circles. Roll out the leftover dough again, and stamp out more circles. Continue until no dough remains.
- Find something to stamp out the centers with – about ¾ inch. I used a tip used for icing. Only cut out the centers from half of the cookies. Place dough rings and circles ½ inch apart on the cookie sheets.
- Whisk the egg white with the salt until frothy. Brush only the cookie rings with the egg white, then sprinkle the chopped almonds on top. Bake until very lightly browned – about 12-15 minutes. Let them cool for a few minutes on the cookie sheets before transferring them to a rack.
- In a saucepan, melt the jam with the lemon juice. Brush the jam over the cookie circles and then put the rings on top.