Lingonberry sandwich cookies
By Chatelaine
These festive Viennese sandwiches are filled with bright berry jam and dusted with icing sugar to finish.
Ingredients
-
1 1/4 cups
all-purpose
flour
-
3/4 cup
ground
almonds
-
1/8 tsp
salt
-
3/4 cup
unsalted
butter
, at room temperature
-
1/3 cup
granulated sugar
-
1
egg yolk
-
1/2 tsp
almond extract
-
2/3 cup
lingonberry or red currant
jam
-
icing sugar
, for garnish
Instructions
- STIR flour with almonds and salt in a medium bowl.
- BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg yolk and almond extract. Using a wooden spoon, gradually stir in flour mixture until combined. Divide dough into 2 portions. Form into discs, wrap with plastic wrap and chill in freezer until firm, about 30 min.
- POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 large baking sheets with parchment. Roll out each disc on a floured counter until 1/4 in. thick. Cut out cookies with a 1 1/2-in. round cutter. Arrange on prepared sheets. Roll scraps into a ball and chill until firm enough to roll again.
- BAKE in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are lightly brown, 14 to 16 min. Transfer cookies to a rack to cool completely. Repeat with remaining dough.
- SPREAD 1/2 tsp of jam each on half the cookies. Sandwich with remaining cookies. Dust with icing sugar.
Cookie decorating: How to fill a piping bag
Nutrition (per cookie)
- Calories
- 89,
- Protein
- 1 g,
- Carbohydrates
- 8 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 36 mg.
