December 19, 2018

Raspberry Almond Cookies

Raspberry Almond Cookies. Soft, almond shortbread cookies sandwiching raspberry jam. Deliciously perfect!

Blogging

I love having a blog about food. Creating recipes, learning photography, and sharing both has been one of the more fun things that I have ever done. Sometimes though, I feel at a loss about what to write in this part up here.

Historically, I have gotten many of my recipe ideas from blogs, but I never read the stuff above the recipe. I view websites with recipes like cookbooks: I care about the ratio of milk to sugar, the recommended baking time, or whatever else I need to know to make the dish, and that’s it. However, the blogs that I do read, which are about how to make blogging successful, say this introductory portion of each post is important. So, I will keep at it!

Rodents

I mentioned in my Instant Pot Cheesecake with Berry Topping post that we had a few mice in our house recently, and that I have a serious problem with them. A couple of months ago I told my friend Emily about the mouse problem, and she told me that her house recently had same the issue. She then told me about a great company she hired to help, who told her that when you have mice, you get snakes, and so if you don’t want snakes, it’s important to keep the mice out. I found that to be a terrible revelation.

Next, my friend Krissy posted a photo of a snake in her basement. That made snakes with mice become a real, terrifying possibility. Then this past week, I mentioned in passing to a patient of mine that we have had some mice in our house recently. He said, “well you know where the mice go, the snakes will follow.”

I am now in full snake phobia mode. There have been no signs of mice in our house for weeks, and there have never been any signs of snakes, but I will no longer walk to the bathroom at night without a light to make sure there are not any unwanted guests in my path.

Raspberry Almond Cookies

All that to say, as much as I currently fear mice and snakes, I love these raspberry almond cookies so much that I walked alone through a semi-dark kitchen this evening to get one. That’s saying something.

These cookies are sandwiches of soft, almond shortbread with a raspberry filling. The shortbread is a bit time consuming to cut out, but it is not difficult to put together or bake. And that time is well worth it because these raspberry almond cookies are delicious! They’re perfect for holidays, gifts, or just a rainy day snack.

Raspberry Almond Cookies

Raspberry Almond Cookies. Soft, almond shortbread cookies sandwiching raspberry jam. Deliciously perfect!

5 from 3 votes

Course: Dessert

Prep Time: 20

Cook Time: 40

Servings: sandwich cookies

Ingredients

1 cup unsalted butter softened
1/2 cup light brown sugar
1/2 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 ounce jar of seedless raspberry jam

Instructions

Use mixer with paddle attachment to beat butter until lightened, about 1-2 minutes. Add in brown sugar and sugar and beat until smooth and creamy, about 2 minutes.
Add in almond extract, vanilla extract, and egg. Beat until combined, scraping down sides as needed.
In a small bowl, stir together flour, almond flour, baking powder, and salt. Gradually mix flour mixture into butter mixture, about 1/2 cup at a time, scraping down sides as needed, until well combined.
Form dough in a disc, about 1″ thick. Wrap in plastic wrap and chill in refrigerator for at least 2 hours.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats.
Flour a working surface. Roll dough to about 3/8″ thickness. Use ~2.75″ scalloped cookie cutter to cut out cookies. Use ~1.875″ scalloped cookie cutter to cut out center of half of the cookies.
Combine and re-roll as needed, but try to get as many cookies as you can out of each roll as the more you roll and add flour, the more dry the cookies become.
Bake for 9-10 minutes, or until stops start to turn golden. Let cool on sheet for about 2-3 minutes before transferring to cooling rack.
Once cookies are completely cooled, spread about 1 teaspoon of jam onto the center of the whole cookie (leave just a little room at the edges so that the jam will not seep out the sides). Place a cookie with the center cut out on top to make a sandwich.

Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.

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