Ingredients
Equipment
Method
Preparation
- Cream together the butter and powdered sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Gradually mix in the all-purpose flour and almond extract until a soft dough forms.
- Roll the dough into 1 inch balls, flatten slightly, and arrange on a baking sheet with space in between.
- Preheat oven to 350°F (175°C) and bake the cookies for 10-12 minutes until edges are golden brown.
- Remove cookies from the oven and let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar until stiff peaks form, then fold in the mashed raspberries.
- Spread a tablespoon of filling on the flat side of one cookie, top with another cookie to create a sandwich.
Nutrition
Notes
Ensure butter is at room temperature for easy creaming. Let cookies cool completely before adding filling to maintain structure.