1 cup all-purpose flour
2/3 cup finely chopped almonds
1/3 cup sugar
1/2 cup butter, softened
1/4 cup seedless raspberry jam
1 ounce unsweetened chocolate, melted and cooled
1/3 cup confectioners' sugar
2 tablespoons butter, softened
Slivered almonds, optional
1. In a bowl, combine flour, chopped almonds and sugar. Mix in butter until dough is just combined. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour.
2. Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread jam on half of the cookies; top with another cookie.
3. For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds.
These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 10 sandwich cookies.
1 cookie: 277 calories, 18g fat (9g saturated fat), 31mg cholesterol, 92mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 4g protein.