Almond Pillow Cookies

Name: Almond Pillow Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: about 4 dozen
Ingredients: 2 cups butter, softened; 6 ounces cream cheese, softened; 2 cups sugar; 2 large egg yolks, room temperature; 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 large egg white; 1/2 teaspoon vanilla extract; Confectioners' sugar

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Laura McDowell

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2023

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

TEST KITCHEN APPROVED

Almond Pillow Cookies

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Yield:about 4 dozen

Prep:40 min

Cook:10 min

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Ingredients

2 cups butter, softened
6 ounces cream cheese, softened
2 cups sugar
2 large egg yolks, room temperature
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 large egg white
1/2 teaspoon vanilla extract
Confectioners' sugar

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Directions

1
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, 5-7 minutes. 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 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended.
3
Roll 1 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. Refrigerate cookies for 30 minutes or until firm.
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.