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
- 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
Directions
- 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.
- 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.
- 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.
- 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.
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