- 2tablespoons butter, softened
- 1/4 cup granulated sugar or sugar substitute-sugar blend* equivalent to 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2tablespoons canola oil
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 1/2 teaspoon vanilla
- 2cups sifted cake flour
- 3tablespoons yellow or white cornmeal
- Powdered sugar
- 1 recipeRaspberry-Fig Filling (below)
- 1/3 cuporange juice
- 1/3 cupfresh or frozen red raspberries
- 3tablespoonsfinely snipped dried figs
MethodAdd granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in oil, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the cornmeal. Divide dough in half. Wrap and chill dough for 2 to 3 hours or until easy to handle.
Recipe Tip*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1/4 cup sugar. *Sugar Substitutes: PER 2-INCH SANDWICH COOKIE WITH SUBSTITUTE: same as above, except 62 cal., 10 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5 Nutrition facts are based on one 2-inch cookie.
- 1 tube (18 ounces) refrigerated rolled sugar cookie dough
- 1 cup blanched, slivered almonds, toasted and finely ground
- 1/4 teaspoon almond extract
- 1/2 cup orange marmalade
- 1/2 cup seedless strawberry jam
- Heat oven to 350 degrees F. Lightly grease bottom and sides of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
- Work together cookie dough, 2/3 cup ground almonds and almond extract with wooden spoon in large bowl until well blended. (If dough becomes too soft to work with, refrigerate to firm, about 10 minutes.) Press dough over bottom and about 1/2 inch up sides of prepared pan.
- Bake in 350 degrees F oven 15 to 17 minutes or until golden brown. Remove pan to wire rack to cool completely.
- With a 10-inch side of jelly-roll pan facing you, starting from top of pan at right corner and leaving about a 1/2- to 3/4-inch border at top and sides of pan, spread about 2-1/2 tablespoonfuls orange marmalade in a 2- to 2-1/2-inch-wide strip across width of pan. Using strawberry jam, make a strip next to orange strip, across width. Repeat strips, alternating marmalade and jam, until the entire surface of the dough is covered.
- Lightly sprinkle remaining ground almonds along the lines where the marmalade and jam meet. Then sprinkle 4 lines of ground almonds, evenly spaced, down the length of the pan, creating a total of 30 rectangles. To serve, cut into rectangular cookies along the almond lines.
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 cup sugar
- 1 Egg
- 1 egg yolk
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla
- 3 1/2 cups finely ground hazelnuts (about 1 pound)
- 3 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1 jar (12 ounces) raspberry jam
- Confectioners sugar
- Heat oven to 350 degrees F.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts.
- Mix flour, baking powder and cinnamon on waxed paper. Stir into egg mixture, blending well to make a stiff dough; use hands if necessary to mix the ingredients together. Wrap in waxed paper and chill several hours or overnight.
- Divide dough into quarters. Work with one-quarter at a time and refrigerate the rest. Roll quarter between sheets of waxed paper to about 1/4-inch thickness. With 2-inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from waxed paper and place on ungreased baking sheet. Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.
- With a 3/4-inch round cookie cutter, cut out and remove center of half the circles on baking sheets. Reroll the scraps.
- Bake in 350 degree F oven for 8 to 9 minutes or until edges are golden. Remove from oven and cool cookies on baking sheet for about 5 minutes. Carefully remove cookies with metal spatula to wire racks to cool completely.
- Heat jam in small saucepan. Spread each of the solid cookies with thin layer of jam. Top each with a cut-out cookie and gently press together to form sandwich.
- Place cookies on wire rack placed over waxed paper. Dust with confectioners sugar. Spoon a small amount of jam in opening of each cookie. Allow to set. Makes about 4 dozen cookies.
- 1cup whole almonds
- 1 1/2 cups whole-wheat pastry flour,(see Note)
- 1/2 cup oat flour,(see Note)
- 2teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup light oil, such as safflower or canola
- 1/3 cup Maple Syrup
- 1/4 cup apple juice
- 1teaspoon almond extract
- 1teaspoon vanilla extract
- 1/3 cup Chocolate Chips, preferably bittersweet
- 2tablespoons raspberry preserves
- Position rack in center of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
- Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.
- Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.
- Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.
- Tips:Notes: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
- Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.
- MAKE AHEAD TIP: Store in an airtight container for up to 2 days.