VIENNA JAM FILLED COOKIES
- Cooks . com
- Mar 29, 2016
- 1 min read

VIENNA JAM FILLED COOKIES 2 c. flour 1 tsp. baking powder 1 c. butter, softened 3/4 c. sugar 1 c. ground blanched almonds 6 oz. semi-sweet chocolate morsels 1/2 c. raspberry jam 1/2 c. finely chopped almonds 1 tsp. lemon juice
In medium bowl, combine flour and baking powder; set aside. In large bowl, cream butter and sugar until light and fluffy. Beat in ground almonds and lemon juice. Gradually stir in flour mixture just until dough is smooth and form ball. Shape into 2 (2 inch diameter) rolls. With sharp, thin serrated knife, using a sawing motion, slice 3/16 inch thick cookies. Place 1 inch apart on ungreased cookie sheet and bake at 375 degrees for 10 minutes until golden brown at edges. Let cool. Melt chocolate morsels in double boiler. Spread half the cookies with jam and top each with plain cookie. Spread with a circle of melted chocolate. Sprinkle with chopped almonds. Yields: 3 dozen.
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