RASPBERRY-ALMOND LAYERED ICEBOX COOKIES

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Raspberry-Almond Layered Icebox Cookies image

Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 3

Spice Cookie Dough
2/3 cup raspberry jam
3/4 cup ground blanched almonds

Steps:

  • Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
  • Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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