For a variation, use apricot preserves or orange marmalade as filling in these buttery cookies.
INGREDIENTS (for 2 servings):
- 1 cup LAND O LAKES® Butter, softened*
- 3/4 cup powdered sugar
- 1 egg, separated
- 1 3/4 cups all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup finely chopped blanched almonds
- 1/2 cup sliced almonds
- 1/2 cup seedless raspberry or apricot preserves
Combine butter, powdered sugar and egg yolk in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add flour and vanilla; beat until well mixed . Stir in finely chopped almonds by hand. Cover; refrigerate until firm.
Heat oven to 350 degrees F. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time,(keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutters. Cut out 1-inch hole in half of cookies.
Place 1 inch apart onto greased cookie sheets. Brush cookies with holes in center with reserved egg white. Top with sliced almonds; press down lightly.
Bake for 7 to 10 minutes or until edges are lightly browned. Cool completely.
Spread each cookie without a hole with 2 teaspoons preserves; top with almond-covered cookies. Press together lightly. Repeat with remaining cookies and preserves. Store in single layer.
* Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.