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1 C. Softened Butter
1/2 C. Sugar
1 tsp. Almond Extract
2 1/2 C. Flour
1/4 tsp. Salt
1/2 C. Raspberry or Blackberry Jam
Sprinkle with Powdered Sugar
Cream butter, sugar and extract: gradually add flour and salt to an electric mixer
on low speed. Divided dough in half; roll out one portion on a lightly floured
surface to 1/8" thickness. Cut out 3" - 4" patterns of your choice using a floured
cookie cutter or linzer set; arrange on a lightly buttered baking sheet. Repeat with
remaining dough. Cut out and remove a small center design using a mini cookie cutter
1 1/2" - 2" in size, from half of the cut-out cookies. Bake at 325 degrees for
10 -12 minutes. Transfer to wire racks to cool completely. Spread the flat sides of
the whole cookies with 1/2 tablespoon jam; lay the cut-out cookies flat-side down on
top of the jam. Sprinkle the top of each cookie with powdered sugar. Makes about
2 1/2 dozen. With remaining little mini cut-out cookies, make jam or frosting sandwiches.
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