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Raspberry Pyramids


Yield

Makes about 5 dozen cookies

Ingredients

1 cup unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 egg*
3 cups all-purpose flour
1/2 cup sliced blanched almonds, finely chopped
1/2 cup seedless red raspberry jam
Powdered sugar

*To measure 1/2 egg, lightly beat 1 egg in glass measuring cup; remove half for use in recipe.

Preparation

  1. Beat butter, 1 cup powdered sugar, lemon peel and salt in large bowl until well blended. (Do not overmix.) Add 1/2 egg; beat until well blended. Stir in flour and almonds. Divide dough into four portions. Wrap each portion in plastic wrap; refrigerate until firm, about 2 hours.
  2. Preheat oven to 350°F. Line cookie sheets with parchment paper. Roll out dough, one portion at a time, to 1/8-inch thickness on lightly floured pastry cloth. Cut out with scalloped round cutters of 3 graduated sizes, cutting equal number of each size. Place 1 inch apart on prepared cookie sheets.
  3. Bake 12 to 15 minutes or until centers are firm to the touch and edges just begin to brown. Let cookies cool completely on cookie sheets set on wire racks.
  4. Spoon about 1/4 teaspoon raspberry jam in center of each largest size cookie. Top each with middle-size cookie; press gently. Spoon about 1/8 teaspoon jam in center of each middle-size cookie. Top each with smallest size cookie; press gently. Let cookies stand 1 hour or until firm. Press layers gently together. Just before serving, sprinkle with powdered sugar.

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