Ingredients
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Topping
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½ cup sliced Almonds
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2 tablespoons Turbinado Sugar
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1 tablespoon Water
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Cookies
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3 cups (15 ounces) all-purpose Flour
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1 teaspoon Baking Powder
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⅛ teaspoon Salt
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16 tablespoons Unsalted Butter
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1 cup (7 ounces) Granulated Sugar
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3 ounces Cream Cheese
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1 large Egg
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2 tablespoons Sour Cream
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½ teaspoon Vanilla Extract
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Frosting and Filling
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8 tablespoons Unsalted Butter
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2 cups (8 ounces) confectioners’ Sugar
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3 tablespoons heavy Cream
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¼ teaspoon Almonds
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6 tablespoons seedless Raspberry Jam
Directions
With the sophistication of individual little cakes, these multicomponent cookies are sure to impress—perfect for special occasions or to cap off an upscale afternoon tea. The cookies are tender and almost biscuit-like, making them an ideal base for the raspberry filling and ensuring the jam stays put with each bite. To carefully slice the tops off the cookies without marring their elegant appearance, we used a serrated knife. After filling the cookies with jam and replacing their tops, we spread them with a basic frosting that’s made light and billowy with the addition of a little cream and fragranced with almond extract. Since almonds and raspberries are a natural pairing, we gave the cookies a second dose of almond flavor, crowning them with a crunchy praline-like almond topping that tasted as good as it looked. Making the topping was easy; we simply tossed sliced almonds with a bit of caramel-y turbinado sugar and water and baked the mixture until lightly browned. We then broke the candied nut mixture into small pieces perfect for topping our petite desserts. Chilling the dough for 20 minutes helps this butter-rich dough firm up so that it is easier to work with.
Steps
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1
Done
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For the ToppingAdjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine almonds, sugar, and water in bowl. Spread almond mixture in single layer on 1 prepared sheet. Bake on upper rack until lightly browned, 10 to 12 minutes. Let topping cool completely on sheet. Break into small pieces; transfer to bowl. (Leave parchment on sheet.) |
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2
Done
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For the CookiesIncrease oven temperature to 375 degrees. Whisk flour, baking powder, and salt together in bowl. Using stand mixer fitted with paddle, beat butter, sugar, and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Add egg, sour cream, and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Cover bowl with plastic wrap and refrigerate until dough is slightly firm, about 20 minutes. |
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3
Done
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Working with 2 tablespoons dough at a time, roll into balls and space them 1 inch apart on prepared sheets. Bake cookies until dry on top but not browned, 10 to 12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely. |
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4
Done
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For the Frosting and FillingUsing stand mixer fitted with paddle, beat butter on medium-high speed until fluffy, about 30 seconds. Reduce speed to low and add sugar in 2 additions until combined. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes, scraping down bowl as needed. Reduce speed to medium-low, add cream and almond extract, and mix until combined. Using serrated knife, cut off tops of cookies and reserve. Spread ½ teaspoon jam over 1 cookie bottom and replace top. Spread 1 heaping teaspoon frosting on cookie top and sprinkle with almond topping. Repeat with remaining cookies. Serve. |
