From BETTY CROCKER
Makes 26 cookies
These jelly-filled cookies are perfect for your Christmas celebrations, as well as ringing in the New Year!
2/3 cup blanched whole almond
1/2 cup packed light brown sugar
2 1/2 cups GOLD MEDAL All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, softened
1 teaspoon grated lemon peel
1 teaspoon vanilla
3/4 cup red currant jelly
3 tablespoons powdered sugar
1.In food processor, place almonds and 1/4 cup of the brown sugar. Cover; process until nuts are finely ground. In small bowl, mix flour, baking powder, salt, and cinnamon.
2.In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed until light and fluffy. Add nut mixture. Beat in egg, lemon peel, and vanilla. On low speed, beat in flour mixture until combined.
3.Shape dough into 2 balls; flatten into rounds; refrigerate 1 hour.
4.Heat oven to 350 degrees. Line cookie sheets with cooking parchment paper. On floured surface, roll out dough to 1/8-inch thickness. Cut with 3-inch star-shaped cutter. Using 1-inch star-shaped cookie cutter, cut out star in center of half of the cookies. On cookie sheets, place 3-inch cookies 1 inch part. Place small stars on separate cookie sheet.
5.Bake 3-inch cookies 7 to 9 minutes, 1-inch cookies 5 to 6 minutes, or just until golden. Remove to cooling racks; cool completely.
6.In small bowl, microwave jelly on HIGH 15 seconds; stir. Spread about 1 teaspoon jelly on each cookie. Top with cutout cookie. Sift powdered sugar over sandwich cookies and small stars. Spoon 1/2 teaspoon jelly into center of each sandwich cookie.
Find this recipe and more holiday treats at bettycrocker.com