Toasted Almond and Blueberry Jam Sandwich Cookies
- Ready In:
- 43mins
- Ingredients:
- 9
- Yields:
-
10 cookie sandwiches
ingredients
- 2 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3⁄4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3⁄4 teaspoon almond extract
- 1 cup whole blanched almond, toasted, finely ground
- 6 tablespoons blueberry jam
- powdered sugar, for dusting
directions
- sift the flour and salt into a medium bowl and set aside.
- In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
- On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
- Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
- Divide the dough in half and form in two 6" disks.
- Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
- Preheat the oven to 325°F.
- Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator.
- Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
- Remove the top sheet of wax paper and discard it.
- Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
- Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
- Set aside the dough scraps.
- Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
- Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
- Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
- Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
- Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
- Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
- The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
- The prep time does not include chilling time.
- I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...