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Add a photoTaste Of Home - Kathryn Werner
Feel free to use the jam flavor of your choice
Ingredients
- 1/2 cup butter, softened
- 6 tbsp sugar
- 1 1/2 tsp vanilla
- 1 cup flour
- 1 cup finely chopped blanched almonds
- 1/4 to 1/2 cup raspberry jam or jam of your choice
- 3 squares (1 oz. each) semisweet chocolate
Directions
- In a large mixing bowl, cream the butter, sugar, and the vanilla until light and fluffy.
- Combine the flour and almonds
- Gradually add to the creamed mixture
- Shape into a 12 inch roll
- Wrap in plastic wrap
- Refrigerate for 4 hours or until firm
- Unwrap the dough
- Cut into 1/4 inch slices
- Place 2 inches apart onto ungreased baking sheets
- Bake at 350 F for 8 to 10 minutes or until lightly browned
- Remove to wire racks to cool
- Spread 1 teaspoon of the jam on the bottom of half of the cookies
- Top with remaining cookies
- Melt the chocolate
- Dip the cookies halfway into the chocolate
- Shake of the excess
- Place on waxed paper until the chocolate is set
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 2 servings | |
| Calories 1378 | |
| Calories from Fat 717 | 52% |
| Total Fat 83.39g | 104% |
| Saturated Fat 32.08g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 368mg | 15% |
| Potassium 630mg | 18% |
| Total Carbs 141.69g | 38% |
| Dietary Fiber 9.9g | 33% |
| Sugars 71.06g | 47% |
| Protein 23.07g | 37% |
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