These colorful sandwiches pair sweet raspberry jam with buttery almond cookies.
Ingredients
1/2
cup (1 stick) butter, softened
3/4
cup granulated sugar
1
large egg
1
teaspoon almond extract
1/2
teaspoon vanilla extract
1-1/3
cups all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
Powdered sugar
1/2
cup seedless raspberry jam
1/2
cup "M&M's"® Chocolate Mini Baking Bits
In large bowl cream butter and sugar until light and fluffy; beat in egg, almond extract and vanilla. In small bowl combine flour, baking powder and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours. Preheat oven to 375°F. Working with half the dough at a time on lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes using 3-inch cookie cutters. Cut out equal numbers of each shape. (If dough becomes too soft, refrigerate several minutes before continuing.) Cut 1-1/2- to 2-inch centers out of half the cookies of each shape. Reroll trimmings and cut out more cookies. Using rigid spatula, carefully transfer shapes to ungreased cookie sheets. Bake 7 to 9 minutes. Cool on cookie sheets 1 to 2 minutes; cool completely on wire racks. Sprinkle powdered sugar on cookies with holes. Spread about 1 teaspoon jam on flat side of whole cookies, spreading almost to edges. Place cookies with holes, flat side down, over jam. Place "M&M's"® Chocolate Mini Baking Bits over jam in holes. Store between layers of waxed paper in tightly covered container.
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