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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Apricot Window Cookies

Yield: about 30 sandwich cookies
Prep 50 mins Chill 2 hrs Bake 325°F 10 mins to 12 mins
Almond Apricot Window Cookies
  • 1  cup  blanched almonds, toasted and chopped
  • 1  tablespoon  sugar
  • 1  cup  butter, softened
  • 2/3  cup  sugar
  • 1  egg
  • 1  egg yolk
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  vanilla
  • 1/2  teaspoon  almond extract
  • 1/4  teaspoon  ground nutmeg
  • 2 2/3  cups  all-purpose flour
  • 3/4  cup  apricot jam

1. In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.

2. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping bowl occasionally. Add the ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined.

3. Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.

4. Preheat oven to 325 degrees degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2- to 3-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.

5. Bake for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. Repeat with the remaining dough portions.

6. Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together.

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