|1-1/4 cups sugar |
1 cup butter flavored Crisco shortening
1/4 cup light corn syrup or pancake syrup
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour (plus 4 tablespoon, divided)
1 cup ground almonds ( about 4 to 5 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smuckers’ Raspberry Preserves (seedless preferably) stirred
Confectioners’ sugar (optional)
|Combine sugar and Crisco shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla and almond extract. Beat until well blended and fluffy. Combine 2 cups flour, ground almonds, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate several hours or overnight.|
Preheat oven to 375 degrees. Roll dough to 1/4-inch thickness on floured surface. Cut out with 2 to 2-1/2 inch floured crinkled round cutters. Transfer to ungreased baking sheet. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough. Cut out centers of half of cookies with 1/2 to 3/4-inch round cutter. Bake for 5 to 9 minutes, depending on the size of cookies (bake smaller cookies 5 minutes: larger cookies 9 minutes). Spread a small amount of Smucker’s Raspberry Preserves on uncut cookies. Top with cut-out cookies. Bottom sides down, to make sandwiches.
Sift confectioners’ sugar, if desired, over tops of cookies.