Tuesday, March 22, 2011

Make it Monday


Raspberry Sandwich Cookies


Yesterday, I made raspbery sandwich cookies. Now, they took me a little longer since I was juggling making dinner and looking after Elijah. So, I'm not sure if it was worth my time. They are tasty but Adrian didn't quite like them. Thank goodness!


Here is the recipe...Good luck!


1 cup blanched almonds

1 1/2 cups flour

3/4 cup (1 1/2 sticks) butter, at room temp

1/2 cup sugar

grated rind of 1 lemon

1 tsp vanilla extract

1 egg white

1/8 tsp salt

1/3 cup slivered almonds

1 cup raspberry jam

1 Tbs fresh lemon juice


1-Place the blanched almonds and 3 Tbs of the flour in the food processor or blender and process until finely ground. Set aside.


2-With an electric mixer, cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla. Add the ground almonds and remaining flour and mix well to form a dough. Gather into a ball, wrap in wax paper, and refrigerate for at least 1 hour.


3-Preheat oven to 325 degrees. Line 2 cookie sheets with wax paper (will save time with 2-I only have one).


4-Divide the dough into 4 equal parts. Working with one section of the dough at a time, roll out to a thickness of 1/8 inch on a lightly floured surface. With a 2 1/2 inch fluted pastry cutter, stamp out circles. Gather the dough scraps, roll out, and stamp out more circles. Repeat with the remaining dough.


5-With the small end of a piping tip, stamp out the centers from half the circles. Place dough rings and circles 1/2 inch apart on the prepared sheets.


6-Whisk the egg white and the salt until just frothy. Chop the slivered almonds (I used the blender-so fast). Brush only the cookie rings with the egg white, then sprinkle over the almonds. Bake until very lightly browned, 12-15 minutes. Let cool for a few minutes on the sheets before transferring to a rack.


7-In a saucepan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over the cookie circles and sandwich together with the rings. Store in an airtight container with sheets of wax paper between the layers.


Let me know if you enjoyed this recipe. Thanks. Till next time...

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