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Raspberry Almond Strips

Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. &mdash;<i>Taste of Home</i>Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    32 cookies


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
  • 2/3 cup all-purpose flour
  • 1/2 cup finely chopped almonds
  • 6 tablespoons raspberry cake and pastry filling


  • Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet.
  • Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes.
  • Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes.
  • Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts
1 cookie: 106 calories, 4g fat (1g saturated fat), 2mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 1g protein.
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