Ingredients
- ½ cup Toasted almonds
- 1 ½ cup Flour
- ½ tsp Salt
- ½ cup Butter
- ½ cup Sugar
- 1 Whole Egg (white & yoke)
- ½ tsp Vanilla
- ½ cup Seedless raspberry preserves
Raspberry Spiral Tea Snaps
Meal: Dessert
Cuisine: American
Ingredient: Sweets
Season: Summer
Contributor: Meyer Corporation
Directions
MAKES 5 DOZEN
- In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
- Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
- Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
- Freeze for 1 hour.
- Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.
- Makes 5 dozen snaps.
Recommended Product
11 Inch x 17 Inch Cookie Pan
Our larger cookie pan gives you more room for your baked goods. Budget permitting, consider buying two cookie sheets of the same type. As different pans yield different results, matching pans helps produce a uniform batch of cookies and allows you to keep one pan in the oven while you're cooling the other, thus speeding the baking process.
