These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia. —Marianne Weber, South Beach, Oregon
Ingredients
- 1 cup all-purpose flour
- 2/3 cup finely chopped almonds
- 1/3 cup sugar
- 1/2 cup butter, softened
- 1/4 cup seedless raspberry jam
- frosting:
- 1 ounce unsweetened chocolate, melted and cooled
- 1/3 cup confectioners' sugar
- 2 tablespoons butter, softened
- Slivered almonds, optional
Directions
- In a bowl, combine flour, chopped almonds and sugar. Mix in butter until dough is just combined. 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. Cover and refrigerate for 1 hour.
- Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread jam on half of the cookies; top with another cookie.
- For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds if desired.
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