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Almond Pillow Cookies

 Almond Pillow Cookies
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
48 ServingsPrep: 40 min. + chilling Bake: 10 min./batch


  • 2 cups butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups sugar
  • 2 egg yolks
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (8 ounces) almond paste
  • 1/4 cup sugar
  • 1 egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Confectioners' sugar


  • 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.

2 of 2

Almond Pillow Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 183 calories, 10 g fat (6 g saturated fat), 33 mg cholesterol, 129 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.