its_me_susan
- 2,053
I made these today. They look and taste rather fancy, but were fairly easy and quick to do!
Almond Raspberry Cookies
1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar
Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well (I use cooking gloves and just smoosh it together until mixed).
Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.
Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.
Yield: About 4 dozen cookies
Almond Raspberry Cookies
1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar
Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well (I use cooking gloves and just smoosh it together until mixed).
Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.
Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.
Yield: About 4 dozen cookies