Berry-Filled
By Yankee Magazine|Feb 25 2009|
Yield
3 dozen cookies
Ingredients
3/4 cup sliced almonds
3/4 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, sliced and softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon fine salt
3/4 cup (approximately) preserves (your favorite flavor)
1 cup confectioners’ sugar
Instructions
In a food processor, pulse almonds and sugar until very finely ground. Add butter and process until smooth, about 1 minute. Scrape dough down from the sides of the processor. Add vanilla and almond extracts and pulse a few times to combine. Add flour and salt and pulse until a soft dough forms. Turn dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1-1/2 inches wide. Wrap and refrigerate 30 minutes.
Heat oven to 325
