Nancy’s Recipes

Desserts

Almond Sandwich Cookies with Cranberry Jam

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

  • 1 C. Butter, softened
  • 1 C. Sugar
  • 4 oz. Nancy’s Organic Cream Cheese, softened
  • 1 Egg Yolk
  • ½ Salt
  • ½ Almond Extract
  • ½ Vanilla
  • 2 ½ All-Purpose Flour
  • 8 oz. Cranberry Preserves

 

Directions

  1. In a mixing bowl, whip 1 C. softened butter and 4 oz. cream cheese together. Add the sugar and beat the mixture until smooth.
  2. Add the egg yolk, salt, almond and vanilla extracts to the mixture and incorporate.
  3. Slowly stir in the flour.
  4. Form the dough into a ball and knead 3-5 times. Flatten slightly and wrap tightly in plastic wrap. Chill for 1 hour.
  5. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  6. Place the chilled dough on a lightly floured surface. Using a floured rolling pin, roll the dough to ½ inch thick. Turn the dough between rolls to avoid sticking.
  7. Cut the dough into 2-inch rounds and place them on the prepared baking sheet.
  8. Bake the cookies for 8-10 minutes, until firm but not browned. Allow the cookies to cool completely on a baking rack.
  9. Sandwich the cookies with 1 tsp. cranberry preserves each.