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Berry-Filled

by

Yield: 3 dozen cookies

Ingredients:

  • 3/4 cup sliced almonds
  • 3/4 cup sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter, sliced and softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 3/4 cup (approximately) preserves (your favorite flavor)
  • 1 cup confectioners’ sugar

Instructions:

In a food processor, pulse almonds and sugar until very finely ground. Add butter and process until smooth, about 1 minute. Scrape dough down from the sides of the processor. Add vanilla and almond extracts and pulse a few times to combine. Add flour and salt and pulse until a soft dough forms. Turn dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1-1/2 inches wide. Wrap and refrigerate 30 minutes.
Heat oven to 325
Updated Wednesday, February 25th, 2009
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