ALMOND RASPBERRY SANDWICH COOKIES
1 box Duncan Hines Golden Sugar Cookie Mix 1 egg 1 tbsp. water 1/2 tsp. almond extract 3/4 cup sliced natural almonds, broken Seedless red raspberry jam Preheat oven to 375ºF. Combine cookie mix, buttery flavor packet from mix, egg, water and almond extract in large bowl. Stir until thoroughly blended. Drop half of dough by level measuring teaspoonsful 2-inches apart onto ungreased cookie sheets (dough will spread while baking). Place almonds on wax paper. Drop other half of dough by level measuring teaspoonsful onto nuts. Place almond side up 2-inches apart on cookie sheets. Bake both plain and almond cookies at 375ºF. for 6 minutes until set but not browned. Cool 1 minute on cookie sheets. Remove to cooling racks. Cool completely. Spread bottoms of plain cookies with jam; top with almond cookies, almond side up. Press together to make sandwiches. Store in airtight container. Makes 4 1/2 to 5 dozen cookies. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
