Holiday Jam-Between-Cookies

The Holiday Season is here and so is the latest delicious dessert from Gramma Macklem’s Kitchen!

The Christmas season is one of our favorite times of the year and this is just one of our many specialty dessert recipes. It’s one of the most wonderful times of the year with some of the most wonderful desserts to make every year!

Ingredients:

1 cup butter or margarine

3 tbsp. sugar

1/2 tsp. salt

1 tsp. almond extract

2 cups flour

Raspberry jam

Directions:

Cream butter, sugar, and almond extract then add flour and salt.

Roll out dough and cut out circles.

Bake at 350ºF for about 10-12 minutes.

Make sure they don’t overcook and become too dark.

When cool, spread raspberry jam on 1/2 of the cookies and top each with another cookie to make a sandwich.

Top with icing sugar or icing and a cherry.

Double the recipe for Christmas baking: one batch makes the bottoms, 2nd batch makes the tops.

For fun, use a cookie cutter to cut shapes out of the top cookies before baking.

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