Rolled Cookies/Almond Raspberry Cookies Recipe

Well, here we are Labor Day Weekend. Where did the summer go??? Before you know it winter, and the holidays, will be here. If you plan on making batches of different cookies to freeze for the holidays (which keep up to 3 months in the freezer) you will be starting them in a few short weeks. From my posts you will have a few recipes to try, if you so choose, by then.



Many of you are familiar with rolled cookies. They are the ones that are made from a slightly stiffer dough suitable for rolling out like a pie crust. What appeals to most cookie bakers is that you cut the cookies out of the dough from the myriad of shapes and sizes of cookie cutters available on the market, and then have fun decorating them. As for me, I am always adding to my collection of cookie cutters.



When people think of rolled cut out cookies they think of sugar cookies. However, there are so many other choices of recipes to try in this category. One of my favorites, which I make every year, is Almond Raspberry Cookies. It is a little more work, but is delicious and pretty. In addition, it is a great way to use one of my homemade jams! Here is the recipe:

Almond Raspberry Cookies

Ingredients:
1 1/2 cups sifted flour
1 tbs. unsweetened cocoa
1 tsp. cinnamon
3/4 cup sugar
1/2 cup ground almonds (unblanched preferred)
1 tbs. grated lemon peel
1/2 cup butter
1 large egg, slightly beaten
1/2 cup raspberry jam
1 egg yolk

1. Sift flour, cocoa, cinnamon, and sugar into a medium bowl. Stir in almonds and lemon peel.
2. Add butter. Cut in with pastry blender until mixture resembles coarse corn meal.
3. Stir in egg, mixing with hands until dough holds together.
4. Preheat oven to 375 F.
5. On lightly floured surface, roll half of the dough about 1/8 inch thick. With 2" floured cookie cutter, cut out cookies.
6. Place on ungreased cookie sheets. Spread each cookie with 1/2 tsp. raspberry jam, 1/4 inch from the edge.
7. Roll out the remaining half of dough. Cut out cookies. With 1 inch cutter, cut out centers to make rings. Discard centers (I reroll them to make more cookies).
8. Place rings on top of the jam-covered cookies.
9. Brush tops lightly with egg yolk beaten with 2 tbs. water.
10. Bake about 10 min., or until golden-brown. Remove to wire rack and cool.

Makes about 3 dozen

Next Week: Gingerbread Men Cookies Recipe