There are no words that can accurately describe how amazing these cookies are!

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. They are “that good!” And, for all you cookie enthusiasts, these cookies are a portable meal. After all, they are a “sandwich”. 

Most of us love a good sugar cookie.  This recipe takes the sugar cookie to a whole new level. With the addition of the almonds and raspberry preserves, another dimension of flavor and texture emerges, making them truly addicting. As the author notes, “it gives them a rich melt-in-the-mouth texture.” These cookies are easy to prepare and should definitely be on your “must try” list. They are perfect to make for the upcoming holidays. Just remember to leave some for everyone else.

This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 sandwich cookies that your family and friends will quickly devour.

Ingredients for Almond-Raspberry Sandwich Cookies

2 cups (10 ounces) all-purpose flour
1 1/4 cups slivered almonds
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/2 cup for coating
16 tbsp. unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp. vanilla extract
1/2 cup raspberry jam

Adjust oven racks to upper-middle and lower-middle positions.

Preheat oven to 350.

Line 2 baking sheets with parchment paper.

Process 1 cup of flour and almonds in a food processor until almonds are finely ground, about 1 minute.

Add 1/2 cup of sugar and remaining 1 cup of flour and process until combined.

Add butter and vanilla and pulse until dough forms.

Transfer dough to lightly floured counter and roll into 1 inch thickness.

Using a 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets.

Gently preroll scraps, cut into circles, and transfer to prepared sheets.

Bake until edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking.

Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.

Place remaining 1/2 cup of sugar in a bowl.

Working quickly, spread 1 teaspoon of jam over bottom half of warm cookies, then top with remaining cookies, pressing lightly to adhere.

Gently toss cookies in sugar to coat then transfer to a wire rack.

Let cookies cool completely before serving.

It’s that simple!