Almond Jelly CookiesMy mother-in-law used to send these wonderful almond jelly cookies in her special “care” packages…
Almond Jelly Cookies
1-1/2 cups butter, softened 1 cup sugar 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1-1/2 cups ground almonds 1 cup jelly or jam of your choice
In a large bowl, cream butter and sugar until light and fluffy.
Beat in vanilla.
Combine flour and salt; gradually add to the creamed mixture and mix well.
Stir in almonds.
Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1/8-in.
Cut with a 2-in.
round cookie cutter.
Repeat with remaining dough, using a 2-in.
doughnut cutter so the center is out of each cookie.
Place 1 in.
apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly.