“"Serve these European bakery-style cookies with a cup of hot tea" From a brand name baking magazine. Yummy! NOTE: Cooking/Prep time does NOT include chilling time.”

Ingredients Nutrition

  • 1 cup flour
  • 12 cup butter, softened
  • 4 ounces cream cheese, softened
  • 12 teaspoon almond extract
  • 14 cup seedless raspberry jam
  • 1 egg white, beaten
  • 2 tablespoons sliced almonds
  • 2 teaspoons sugar


  1. In medium bowl, beat flour, butter, cream cheese and almond extract with electric blender on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
  2. Heat oven to 375. Divide dough in half (refrigerate other half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2 inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
  3. Place 1/4 t. of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
  4. Bake 11-15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

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