If you’re looking for cookies that are quick and easy but look like anything but, look no further. And, honestly, aren’t we always looking for those kinds of desserts?
These little almond cookies are not too sweet. And, actually, they’re pretty tasty on their own. They can be made in one bowl. That’s always a plus, but especially so when I’m doing so much baking.
For the filling, I like to use apricot preserves. Their sweetness works perfectly with the almond cookies, resulting in delicious, delicate cookies.
I consider this a great “last minute” recipe. You are likely to have the ingredients on hand and can have them whipped up quickly.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted almonds, chopped
- 1/4 cup apricot preserves
Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and mix well. Reduce mixer speed to low and gradually add flour and salt, beating just until combined. Stir in almonds.
Using a tablespoonful of dough, roll into balls and place about 2 inches apart on prepared pans. Flatten each cookie slightly.
Bake, one pan at a time, 12-15 minutes, or until lightly browned. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.
Spread about 1/2 teaspoon of apricot preserves on the bottom side of half of the cookies so that the preserves are almost to the edges and is about 1/8-inch thick. Top with remaining cookies, so that the bottoms of each cookie face each other and the preserves spread just to the edges.
Depending on the consistency of your preserves, you may want to refrigerate cookies until about an hour before serving.