Almond-Raspberry Sandwich Cookies
Why This Recipe Works
Almond and raspberry are a winning combination, especially in these tender, sugar-coated cookie sandwiches. The generous amount of almonds in the dough doesn't just flavor the cookies; it also tenderizes them for a rich melt-in-the-mouth texture. Sandwiched with sweet-tart raspberry jam, these cookies were delicious, but we went one step further to make them extra-special: We coated the sandwiches in granulated sugar for a sweet crunch and bit of sparkle. Filling the cookies with jam and coating them with the sugar while they were still warm helped the sugar stick to the baked cookies once they had cooled. The dough scraps can be gathered and rerolled; wrap them and refrigerate them briefly if they become too difficult to work with. Jams and preserves have superior berry flavor; do not fill the cookies with jelly. Our favorite is Smucker's Red Raspberry Preserves.