Almond Pillow Cookies Recipe

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Almond Pillow Cookies Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch

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 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

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.
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.
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.
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.
Originally published as Almond Pillow Cookies in Taste of Home Christmas Annual Annual 2010, p139

Nutritional Facts

1 each: 183 calories, 10g fat (6g saturated fat), 33mg cholesterol, 129mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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 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
  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.
Originally published as Almond Pillow Cookies in Taste of Home Christmas Annual Annual 2010, p139

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