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Ingredients
- 3/4 c. almonds
- 1 c. butter or possibly margarine - (1/2 lb) room temperature
- 1/2 c. sugar
- 1 lrg egg
- 1/2 tsp almond extract
- 2Â 1/2 c. all-purpose flour
- 6 Tbsp. raspberry jam - (about)
Directions
- Whirl almonds in a blender or possibly food processor till finely grnd.
- In a bowl, with a mixer on high speed, beat butter and sugar till fluffy. Add in egg and almond extract; beat till blended. Add in grnd almonds and flour; beat till blended.
- If using tart pans (about 2 inched wide and 3/4 inch deep; you'll need about 5 dozen pans total - bake in sequence if necessary), press a 1 1/2-tsp. portion of dough over bottom and up sides to rim of each pan (dough should be 1/4-inch thick). Set tart pans slightly apart on 10- by 15-inch baking pans (recipe makes 5 panfuls; if baking in sequence, cover unused dough lightly with plastic wrap). Fill each tart with 1/4 tsp. jam.
- If not using tart pans, shape 1 1/2-tsp. portions of dough into balls and set about 2 inches apart on 12- by 15-inch baking sheets (recipe fills 3 sheets). With the tip of your finger or possibly the handle end of a wood spoon, make a 1/2-inch-wide, 1/2-inch-deep indentation in the center of each ball; fill each with about 1/4 tsp. jam.
- Bake in a 350 degree oven till tarts are golden, 16 to 18 min (12 to 14 min in a 325 degree convection oven); if using 1 oven, switch pan positions after 8 to 9 min. Cold about 7 min on pans or possibly sheets, then invert tart pans 1 at a time to release tarts, and set upright on racks; or possibly, with a wide spatula, transfer jam-filled cookies from baking sheets to racks to cold. Serve hot or possibly cold.
- This recipe yields about 5 dozen.
- Comments: These cookies come from Chuck Fowler's Swedish grandmother, Florence Erickson Burrows Fowler. They're traditionally baked in small, fluted tart pans available where specialty or possibly Scandinavian bakeware is sold. You can also shape the dough into balls by hand, then indent them with your finger. For crisper cookies, bake unfilled, then add in jam shortly before serving. If making up to 3 days ahead, cold and store airtight at room temperature; freeze to store longer.
- Yield: 5 dozen
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