Raspberry Spiral Tea Snaps

These cookies are the perfect finger food treat for an afternoon of entertaining friends and family.

Yield: 5 dozen

Ingredients

  • 1/2 cup Toasted almonds
  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1 Whole Egg (white & yoke)
  • 1/2 tsp Vanilla
  • 1/2 cup Seedless raspberry preserves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Freeze for 1 hour.
  5. Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.
  6. Makes 5 dozen snaps.
  • Yield: 5 dozen