These are delicious German cookies that I made over the holidays. If you are still in a cookie baking mode you may want to give these a try. Just make sure they are eaten within a day or two (that's not difficult around here) since they don't keep well. The recipe comes from The Doubleday Cookbook.....makes about 2 1/2 dozen cookies.
2 cups sifted flour
1/2 tsp salt
1 cup sugar
1/2 cup finely chopped blanched almonds
2/3 cup butter (no substitute), softened to room temperature
1 tsp vanilla
2 tablespoons heavy cream (I used about 3 or a little more)
raspberry jam
vanilla sugar or sifted confectioners' sugar
Preheat oven to 350F. Sift flour with salt and sugar; mix in nuts. Using your hands, work in butter until thoroughly blended. Mix vanilla and cream and add, a few drops at a time, mixing with a fork until mixture holds together. (Note: If kitchen is warm you may need to chill dough for about 1 hour.) Roll out, a small amount at a time, 1/8" inch thick and cut with a 2" scalloped round coookie cutter. Space cookies 2" apart and bake on ungreased baking sheets and bake about 12 minutes until golden brown. Cool on sheets 3-4 minutes, then transfer to wire racks. When cool, sandwich cookies together with jelly and dust with vanilla sugar or confectioners' sugar. (Being egg free, these cookies are good for those with egg allergies.)
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