Toaster Oven Cookies :: Spritz Cookies
Posted by Chyrel at recipegoldmine.com 12/8/2001 5:55 pm
Makes approximately: 2 1/2 dozen
1/2 C. blanched whole almonds
3/4 C. sugar
2 1/4 C. flour
1 C. softened butter
1 1/2 tea. almond extract or flavoring
1/4 tea. salt
1/4 C. plus 2 Tbsp. heavy whipped cream
6 oz. semi-sweet chocolate
3 Tbsp. seedless raspberry jam
Heat oven to 350 degrees F.
In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (Or, in blender, grind almonds with sugar in batches.) On low speed, beat almond mixture, flour, butter, almond extract or flavoring, salt, and egg just until blended, scraping bowl occasionally with rubber spatula. Spoon dough into lrg. decorating bag with lrg. star tube (about 3/4-in. diameter). Pipe dough into teardrop shapes (about 2 x 1 1/2 in.), 1 in. apart, onto unprepared cookie sheet. Bake cookies 12-14 min. until lightly browned around edges.
Allow cookies to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare Chocolate-Raspberry Filling.
Spread about 1 rounded tea. filling onto flat side of half of cookies. Top with remaining cookies, flat-side down, to make filled cookies.
In saucepan over low heat, heat cream to boiling.
Meanwhile, finely chop chocolate and place in sm. bowl with 3 Tbsp. jam. Pour hot cream over chocolate mixture; let stand 1 min. Stir chocolate mixture until smooth. Refrigerate until chocolate mixture is firm enough to spread, about 15-18 min. If mixture becomes too firm, let stand at room temperature until slightly softened.