July 19, 2011
Almond Tarragon Sandwich Cookies
1/4 tsp salt
1/4 cup almonds
3/4 cup flour
1/3 cup powdered sugar
1 tbsp. finely chopped fresh tarragon
1/2 cup butter softened
2 tsp. lemon juice
1 tsp. almond extract
5 tbsp. butter softened
2 1/2 cups powdered sugar
4 tsp. lemon juice
4 tsp. water
Preheat the oven to 360 degrees.
Finely chop the almonds into a flour like mixture using a hand chopper. Add the flour, salt, powdered sugar, and tarragon. Stir well before adding the butter, lemon juice, and almond extract. I mixed with my electric hand mixer until just combined and then used my hands to form it into a ball. Next I made 18 small, slightly flattened balls out of the dough and baked for 16 minutes.
Combine all of the filling ingredients and mix with an electric mixer. Wait for cookies to completely cool before making a sandwich cookie with the filling in the middle.
This makes 9 small sandwich cookies. I was a little skeptical to make too big of a batch (and I only had 1/4 cup almonds). However, it could easily be doubled or tripled.