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Sweet Raspberry Cookies

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Sweet Raspberry Cookies
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
198
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie198 kcal(9 %)
Protein2.66 g(3 %)
Fat11.56 g(10 %)
Carbohydrates22.22 g(15 %)
Sugar added8.38 g(34 %)
Roughage0.78 g(3 %)
Vitamin A66.01 mg(8,251 %)
Vitamin D0 μg(0 %)
Vitamin E1.96 mg(16 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.35 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate23.3 μg(8 %)
Pantothenic acid0.08 mg(1 %)
Biotin4.71 μg(10 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0 mg(0 %)
Potassium65.09 mg(2 %)
Calcium23.2 mg(2 %)
Magnesium22.56 mg(8 %)
Iron0.76 mg(5 %)
Zinc0.32 mg(4 %)
Saturated fatty acids5.09 g
Cholesterol20.35 mg
Author of this recipe:

Ingredients

for
24
Ingredients
2 cups
1 ¼ cups
slivered almonds
1 cup
granulated sugar
1 cup
unsalted butter (chilled and cut into 1/2-inch pieces)
1 teaspoon
½ cup

Preparation steps

1.
Adjust oven racks to upper middle and lower middle positions. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
2.
In a food processor, finely ground 1 cup flour and 1 1/4 cups almonds. Add 1/2 cup sugar and remaining flour and continue to process until combined. Add chilled butter and vanilla and pulse until dough forms.
3.
Roll out dough to 1/4-inch thickness, on a lightly floured work surface. Using a 2-inch round cookie cutter, cut out cookies, rerolling and using any left over pieces. Arrange cookies 2-inches apart on prepared cookie sheets. Bake for 15 minutes, of until light brown around the edges. Switch and rotate the cookies sheets half way through the baking process for even baking. Cool for 5 minutes on the sheets. Transfer to wire rack for cooling.
4.
Place the remaining sugar in a bowl. Quickly, spread 1 teaspoon of raspberry jam on bottom half of warm cookie, top with cookie to form a sandwich. Roll cookie in sugar. Place on wire rack to cool completely.