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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
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Family and friends can't resist buttery cookies with a soft almond center. The confectioners' sugar on top looks like a dusting of snow.Laura McDowell, Lake Villa, Illinois Ingredients:
2 cups butter, softened |
2 packages (3 ounces each) cream cheese, softened |
2 cups sugar |
2 egg yolks |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
4-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
filling: |
1 can (8 ounces) almond paste |
1/4 cup sugar |
1 egg white |
1/2 teaspoon vanilla extract |
confectioners' sugar |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
2. Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended.
3. Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling.
4. Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar. Yield: about 4 dozen.
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