Category: Desserts - Cookies

Raspberry Sandwich Cookies     

Ingredients:
4.5 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon, ground
1/2 tsp. kosher salt
4 sticks (1 lb.) unsalted butter, soft
1 1/4 cups sugar
1 tsp. lemon zest
4 egg yolks
1 tsp. vanilla
1 3/4 cup (or 9 oz.) almond meal or finely chopped almonds
1 cup raspberry jam

Preparation:
Sift baking powder, cinnamon, and salt into flour. Set aside.

Using a mixer, beat butter, sugar, and zest together until light, scraping down as needed.

Add vanilla to egg yolks. Add yolks, one at a time, to the butter mixture, scraping down as needed. Beat until combined.

Add flour mixture to butter mixture. Mix until combined, scraping down as needed. Mix in almonds and scrape down.

Roll out dough to 1/8-inch thick. Refrigerate for at least 1 hour until firm.

Cut out dough using a round cutter. The top cookie will get a hole in the center, so cut half of the cookies with a center hole. Refrigerate for at least 20 minutes, with bottoms and tops on separate trays.

Bake at 325°F for 12 to 15 minutes, until edges are lightly golden (centers will still be pale). Tops will be ready 1 to 2 minutes earlier than bottoms.

Once cookies are cool, spread bottom with raspberry jam and sandwich together.

Date added: 2025-12-09
Number of visits: 36