Raspberry Almond Sandwich Cookies

You.must.try.these.  Yum.

Raspberry Almond Sandwich Cookies 

from The Great Cookie Book by Nordic Ware {a Valentine’s Day treat from one of my little tyke’s family}
Ingredients

• 2 cups unbleached all-purpose flour
• 1 1/4 cup slivered almonds
• 1 cup granulated sugar
• 1 cup unsalted butter, (2 sticks) chilled and cut into 1/2-inch pieces
• 1 teaspoon pure vanilla extract
• 1/2 cup raspberry jam

Method
1. Adjust oven racks to upper middle and lower middle positions. Preheat oven to 350. Line 2 cookie sheets with parchment paper (I didn’t).
2.  In a food processor, finely grind 1 cup flour and 1 1/2 cup almonds. Add 1/2 cup sugar and remaining flour and continue to process until combined. Add chilled butter and vanilla and pulse until dough forms.
3. Roll out dough to 1/2-inch thickness, on a lightly floured work surface. Using a 2-inch round cookie cutter, cut out cookies, rerolling and using any left over pieces. Arrange cookies, 2-inches apart on prepared cookie sheets. Bake for 15 minutes, or until light brown around the edges. Switch and rotate the cookies sheets half way through the baking process for even baking. Cool for 5 minutes on the sheets. Transfer to wire rack.
4. Place the remaining sugar in a bowl. Quickly, spread 1 teaspoon of raspberry jam on the bottom half of warm cookie, top with cookie to form a sandwich. Roll cookie in sugar. Place back on wire rack to cool completely.

Can you believe I found two typos in this recipe in the book?! Really, I think I did. One part says “of” instead of “or”:  “Bake for 15 minutes, of until light brown…” and it says to “rotate the cookies sheets half way…”  That’s kind of bad. So far this is the only recipe I’ve made in the book and there’s two typos on one page? Oh well, the recipe is good so who cares!
Wrapped cookies for the teacher.

I wouldn’t normally bother with a roll out dough recipe plus a sandwich type cookies which is sooo much to eat, but these are completely worth it. Great for breakfast too.