Almond-Raspberry Sandwich Cookies

Almond-Raspberry Sandwich Cookies

Tags: Cookies, Dessert/Sweets, Snack

  • Prep Time: 20 min
  • Cook Time: 9 min
  • Ready Time: 60 min
  • Yield: 20 sandwich cookies

Ingredients

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Classic White Premium Cake Mix
  • 1/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup water
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/4 cup powdered sugar
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • 1/2 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting

Preparation Directions

  • HEAT oven to 375°F. Coat baking sheet with no-stick cooking spray. Beat cake mix and shortening in medium bowl with electric mixer on medium speed until coarse crumbs form, about 2 minutes. Blend in water, egg and almond extract on low speed until dough forms.
  • ROLL dough on well floured surface to 1/8-inch thickness. Cut with floured cookie cutter into 2-1/2-inch circles. Use a 3/4-inch round canape cutter to cut and remove a small circle of dough from half of the dough circles. Place 1 inch apart on prepared baking sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove to wire rack to cool completely.
  • SPRINKLE powdered sugar on top side of all cookies with cut-out centers. Spread about 1 teaspoon preserves evenly on bottom side of all whole round cookies. Top with a cut-out cookie to form sandwiches.
  • PLACE frosting in decorating bag fitted with medium star tip. Pipe a small star of frosting on top of each cookie.

Nutritional Information Per Serving

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.