Almond Raspberry Sandwich Cookies

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  • 1 box Duncan Hines Golden Sugar Cookie Mix
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • 3/4 cup sliced natural almonds, broken
  • Seedless red raspberry jam


  1. Heat oven to 375 degrees F.
  2. Combine cookie mix, buttery flavor packet from mix, egg, water and almond extract in large bowl. Stir until thoroughly blended. Drop half of dough by level measuring teaspoonsful 2 inches apart onto ungreased cookie sheets (dough will spread while baking).
  3. Place almonds on wax paper. Drop other half of dough by level measuring teaspoonsful onto nuts. Place almond side up 2 inches apart on cookie sheets.
  4. Bake both plain and almond cookies at 375 degrees F for 6 minutes until set but not browned.
  5. Cool for 1 minute on cookie sheets. Remove to cooling racks. Cool completely.
  6. Spread bottoms of plain cookies with jam; top with almond cookies, almond side up. Press together to make sandwiches.
  7. Store in airtight container.

Makes 4 1/2 to 5 dozen cookies.

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