These are my family’s favorite cookies.
If you arrange the slivered almonds in pinwheel fashion, it looks like a poinsettia for Christmas.
—MARIANNE WEBER SOUTH BEACH, OR
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 20 SANDWICH COOKIES
1 cup all-purpose flour
2/3 cup finely chopped almonds
1/3 cup sugar
1/2 cup cold butter
1/2 cup raspberry jam
FROSTING
1 ounce unsweetened chocolate, melted and cooled
1/3 cup confectioners’ sugar
2 tablespoons butter, softened
Slivered almonds
1. In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour.
2. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie.
3. For frosting, combine chocolate, confectioners’ sugar and butter. Spread on tops of cookies. Decorate as desired with slivered almonds.