Raspberry Almond Layered Icebox Cookies Recipes

RASPBERRY-ALMOND LAYERED ICEBOX COOKIES

Steps:

• Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
• Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

LAYERED ICEBOX COOKIES

Steps:

• Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
• Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

RASPBERRY ALMOND CRESCENT COOKIES

Steps:

• In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
• In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
• Gently knead the dough just til a ball forms.
• Wrap dough with plastic wrap and refrigerate for several hours til firm.
• Divide dough into 4 portions.
• On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
• Turn each dough circle over. (So they are sugar side-up.).
• In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
• Spread thin layer of the mixture thinly over each circle.
• With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
• Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
• Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
• Sprinkle all with sugar.
• Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
• Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
• Makes 48 crescent cookies.