Vanilla-Almond Sandwich Cookies with Raspberry Jam
If I can turn a cookie into a sandwich, therefore acceptably doubling my cookie intake, you bet I’m doing it.
These cookies came to me in the way that most recipes do - nostalgia. We all love a chocolate chip cookie, but there’s something so comforting about a baked good sprinkled with confectioners sugar and filled with jam.
The delicate buttery texture of the vanilla almond cookies contrasted with the sweet and tart raspberry filling make for the perfect bite. I use a store bought raspberry jam to save time, but if you’re feeling adventurous you can make your own! This recipe will surprise you how easily it comes together using pantry staples and how many swaps you can use for the filling.
Let me know which fun sandwich fillings you come up with!
Vanilla-Almond Sandwich Cookies with Raspberry Jam
Makes: 34 cookies separate, 17 cookies sandwiched
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients:
1 cup / 2 sticks butter room temp
2 cups powdered sugar
1 egg
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon salt
2 ½ cups flour
1 cup almonds, finely chopped in a food processor or blender
Raspberry jam, store-bought or homemade — You can find my jam recipe here.
Steps:
Preheat oven to 350 degrees Fahrenheit and prepare a parchment-lined baking sheet.
In the bowl of a stand mixer cream together butter and sugar for one minute, until smooth and creamy. Add egg and vanilla extract, beat until combined.
In a separate bowl whisk together dry ingredients by combining flour, baking powder, salt, and chopped almonds.
With the stand mixer on low, slowly add in dry ingredients and mix until just combined.
Using a 1 1/2 tablespoon cookie scoop or large spoon, scoop dough onto prepared cookie sheets.
Place cookies in the middle rack of the oven and cook for 12-15 minutes, rotating the pan halfway through to ensure even cooking. Cool cookies completely.
Dust cooled cookies powdered sugar, and flip them over so the flat side is facing up. Spread raspberry jam on the flat side of half of the cookies. Sandwich them together with the remaining half of cookies.
