Almond-Raspberry Sandwich Cookies – a delicious recipe with Butter, Moist Supreme White Premium Cake Mix, Baking Sticks, water, egg, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 375u00b0F. Coat baking sheet with no-stick cooking spray. Beat cake mix and shortening in medium bowl with electric mixer on medium speed until coarse crumbs form, about 2 minutes. Blend in water, egg and almond extract on low speed until dough forms.
2
ROLL dough on well floured surface to 1/8-inch thickness. Cut with floured cookie cutter into 2-1/2-inch circles. Use a 3/4-inch round canape cutter to cut and remove a small circle of dough from half of the dough circles. Place 1 inch apart on prepared baking sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove to wire rack to cool completely.
3
SPRINKLE powdered sugar on top side of all cookies with cut-out centers. Spread about 1 teaspoon preserves evenly on bottom side of all whole round cookies. Top with a cut-out cookie to form sandwiches.
4
PLACE frosting in decorating bag fitted with medium star tip. Pipe a small star of frosting on top of each cookie.
368
kcal
Calories
27
g
Fat
26
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Crisco Butter Flavor No-Stick Cooking Spray, 1 package Pillsbury Moist Supreme White Premium Cake Mix, 1/3 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, 1/4 cup water, and more.
Yes, Almond-Raspberry Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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