During the busy holiday season, I love recipes that are simple yet give fabulous results. These cookies fall squarely into that category.
Almond cookies are mixed quickly using just one bowl. The cookies aren’t too sweet, so they balance perfectly with the apricot preserves to make a lovely, delicate flavor combination.
Makes 20 sandwich cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted almonds, chopped
1/2 cup apricot preserves
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
With electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and mix well. Reduce mixer speed to low and gradually add flour and salt, beating just until combined. Stir in almonds.
Using a tablespoonful of dough, roll into balls and place about 2 inches apart on prepared pans. Flatten each cookie slightly.
Bake, one pan at a time, 12-15 minutes, or until lightly browned. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.
Spread about 1 teaspoon of apricot preserves on bottom side of half of the cookies in an 1/8-inch thick layer. Top with remaining cookies, so that the bottoms of each cookie face each other and preserves spread just to the edges.
Depending on consistency of preserves, you may want to refrigerate cookies until 1 hour before serving.
apricot, baking, Christmas, cookie, holiday
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