| Level: | Easy |
| Total: | 47 min |
| Prep: | 40 min |
| Cook: | 7 min |
| Yield: | 4 dozen |
Ingredients
- 1 cup ground almonds
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup Smucker’s® Orchard’s Finest® Lakeside Raspberry Cranberry Preserves
- 1 cup sugar
- 1 cup Crisco® Butter Shortening or 1 stick Crisco® Butter Shortening Sticks
- 1 large egg
- 1 tsp. almond extract or 1 tsp. vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- Powdered sugar (optional)
Instructions
- BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed.
- DIVIDE dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
- HEAT oven to 350 degrees F. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2 inches apart on ungreased baking sheet.
- BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough.
- SPREAD about 1/2 teaspoon jam on bottom side of each whole cookie. Place cookie with cut-out center on top of jam. If desired, sprinkle tops with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 101 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 31 mg |
Reviews
I buy these at a local market bakery (I think they’re from France, and
tres cher $6.99 for 12 small ones). Sooo I’ve been looking for a recipe, and this one hits it. I wasn’t sure you need the ground almond flour. I’ve made with all white wheat flour, and they’re fine. But I have a coffee bean grinder I save for nuts and seeds, so bought blanched almonds and made my own flour. Definitely worth it for the taste and the smooth, crunchy texture. An extra step, but put cut-out cookies on the baking sheet in fridge for about 10 minutes before baking to keep from puffing and spreading. What thickness you roll will be trial and error, and vary, so watch the baking like a hawk. I found some SEEDLESS raspberry jam (don’t like the seeds) and am so happy I did. These turned out great. A little bit of work, but now I can have my favorites without the big price tag. Maybe the French ones to treat myself?
tres cher $6.99 for 12 small ones). Sooo I’ve been looking for a recipe, and this one hits it. I wasn’t sure you need the ground almond flour. I’ve made with all white wheat flour, and they’re fine. But I have a coffee bean grinder I save for nuts and seeds, so bought blanched almonds and made my own flour. Definitely worth it for the taste and the smooth, crunchy texture. An extra step, but put cut-out cookies on the baking sheet in fridge for about 10 minutes before baking to keep from puffing and spreading. What thickness you roll will be trial and error, and vary, so watch the baking like a hawk. I found some SEEDLESS raspberry jam (don’t like the seeds) and am so happy I did. These turned out great. A little bit of work, but now I can have my favorites without the big price tag. Maybe the French ones to treat myself?
These are delicious! The dough was rather difficult to work with, but other than that I had no problems. I followed the recipe exactly and refrigerated the dough overnight. I did find kneading the dough again once it came out of the fridge helpful in keeping the dough together. I paired them with a raspberry jam and they were just as good as a bakery’s.
I haven’t made them yet, but plan to, I’ve always wanted to make this type of cookie and this review really helped! I definitely will use Raspberry filling my husband luvs anything raspberry! Maybe strawberry too! Would it be possible to spread a poppy or almond filling in these too; they’re both thick and I think they might be really yummy!
Very Yummy! I can’t believe how easy these were to make. I just bought the Linzer cutter because I had never had one before and really wanted to use it. I’ve made sandwich cookies before, but nothing like this. Instead of the raspberry filling, I used lemon curd. It’s already thick and can be left out of the fridge. So light and airy. I didn’t roll mine between two pieces of wax paper. I just made sure to flour my surface and my rolling pin really well. I have a super thin spatula I use for such occasions and it made it easy to get off in case one got stuck. Will definitely use this recipe again and again and again……