Florentine Cookies ~ Walt Disney World ~ Epcot ~ Biergarten

 

Here's a quick and festive cookie, made easy with a refrigerated cookie base. Mine stayed 'floppy' for a long time, so I'd think if you started with a cold dough (I'd left mine out so it was super soft), it might work a bit better. This is very tasty and does set up, even if it takes longer than the recipe calls for.

Ingredients
1 16.5 ounce refrigerated sugar cookie dough
1 cup raspberry jam
1/2 cup sliced almonds ( I toasted mine)
1/2 tablespoon granulated sugar.

Preheat oven to 350. Cut a sheet of parchment paper to fit inside a regular sheet pan. Place the parchment rectangle on the counter, and place cookie dough on the parchment paper.
Roll out cookie dough to cover most of the rectangle, leaving a 1/2-inch border of paper. The dough should be approximately 1/8-inch thick.
Carefully transfer dough on parchment to the sheet pan.

Spoon jam onto dough, and use the back of a spoon to spread it evenly over dough.

Evenly sprinkle with almonds and sugar.
Bake for 15-18 minutes.
Transfer sheet pan to a wire rack and cool completely, at least 1 hour,
When cool, slide baked dough off of sheet pan. Cut into rectangles with a pizza cutter or knife. Store cookies in an airtight container, separating layers with pieces of parchment paper to prevent them from sticking together.