So, here are the recipes:
1. Sugar cookies, I use the refrigerated dough. After the cookies have cooled, I dip one edge of each cookie into melted semi-sweet chocolate. Easy-peasy.
1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 3/4 cups flour
1/2 cup ground almonds
1 tsp baking powder
Non-stick cooking spray
3/4 cup raspberry jam
In a large bowl beat butter & sugar until light & fluffy. Beat in vanilla & egg. Combine flour, almonds & baking powder & add to creamed mixture. Divide into 2 portions, cover with plastic wrap & refrigerate 1 hour or overnight.
Preheat oven to 350. Spray cookie sheet. Using 1 portion of dough at a time, place it between 2 sheets of waxed paper and roll into a 1/8 inch thickness. Cut into desired shapes with cookie cutter. Place on cookie sheet. These are your bottoms.
Do the same with remaining dough, but cut a 1/4 inch circle in each piece of dough,place on cookie sheet. These are your tops. Bake 8-10 minutes. Do not brown.
To assemble, spread some jam onto each bottom, top with cutout cookie. Sift powdered sugar over them. This recipe makes about 14-16 cookies.
1 cup (2 sticks) I Can't Believe It's Not Butter
2 cups confectioners sugar, divided
1 tsp almond extract
2 cups all purpose flour
1 cup finely chopped almonds
In a large bowl beat butter & 1/2 cup sugar until light & fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds & mix together until dough forms. Shape dough into a ball and wrap in plastic wrap for at least 1 hour. Heat oven to 350. Lightly flour hands & working surface. Pinch off small pieces of dough, roll in palms until a 2"piece forms, shape into a crescent and place on cookie sheet 18-20 min. or until very lightly brown. Cool, then dust with remaining powdered sugar.