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Gourmet Shot: Almond Cognac Cookie Sandwiches

One of our favorite ways to spend a winter evening is in front of a fire, sipping glasses of brandy with close friends.

But we’ve discovered another treat to add to the menu: Almond Cognac Cookie Sandwiches. These truly adult baked goods come from Jane Danger, owner of New York’s acclaimed Jane’s Sweet Buns.


And she knows more than a thing or two about liquor. In fact, Danger’s creations—including Rum Runner sweet buns and a Harvey Wallbanger cake—are “inspired by cocktails,” and she pulls shifts behind the bar at the recently opened The Bourgeois Pig Brooklyn when she’s not baking. She boasts an impressive mixological resume, having worked at some of the city’s best watering holes, such as PDT, Little Branch, Dutch Kills and Cienfuegos.

Her shortbread-cookie recipe is simple and delicious, calling for both almond extract and a couple spoonfuls of cognac. For an extra shot of pizzazz, she uses a raspberry-jam-and-rose-water concoction to bind two of the confections together.

The tasty result can be dipped into brandy. It also pairs perfectly with warming spirited tipples like a Hot Toddy or Glögg, not to mention coffee or tea.

So build a fire, pour yourself a drink and enjoy a cookie sandwich. We could really get used to this routine.

Almond Cognac Cookie Sandwiches

Contributed by Jane Danger


  • .75 cup Sugar
  • 1 cup (2 sticks) Butter, softened
  • 2 Egg yolks
  • 1 tsp Almond extract
  • 2 tsp Cognac
  • 2.5 cups Flour
  • .5 tsp Salt
  • .5 cup Raspberry jam
  • .25 tsp Rose water
  • confectioner’s sugar for garnish

In a medium bowl, cream the sugar and butter until light and fluffy. Add the egg yolks, almond extract and cognac, and stir to combine. In a large bowl, sift together the flour and salt. Add the butter mixture and stir until just combined. Refrigerate for 20 minutes.

Preheat the oven to 350°F. Roll the dough between two pieces of parchment to about 1/4-inch thickness, then cut into small rounds. (Alternately, you can roll 1-tablespoon portions of the dough into balls, place on baking sheets lined with parchment paper, and flatten the balls with the heel of your hand.) Bake until just beginning to brown, about 6 to 12 minutes, depending on thickness. Let cool completely.

While the cookies are baking, add the jam and rose water to a small saucepan over medium heat. Stir until slightly warm, about 2 to 3 minutes, then remove from the heat and let cool completely.

Spread a small amount of the jam mixture on the bottom of a cookie and top with another cookie to form sandwiches. Repeat with the remaining cookies. Dust with confectioner’s sugar. (This recipe makes about 48 cookies, or 2 dozen sandwiches.)

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