Name: Almond Pillow Cookies
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Almond Pillow Cookies

1. 2 cups butter, softened -

2. 6 ounces cream cheese, softened -

3. 2 cups sugar -

4. 2 large egg yolks, room temperature -

5. 1 teaspoon almond extract -

6. 1/2 teaspoon vanilla extract -

7. 4-1/2 cups all-purpose flour -

8. 1 teaspoon salt -

9. 1/2 teaspoon baking soda -

10. Filling: -

11. 1 can (8 ounces) almond paste -

12. 1/4 cup sugar -

13. 1 large egg white -

14. 1/2 teaspoon vanilla extract -

15. Confectioners' sugar -

How to cook deliciously - Almond Pillow Cookies

1. Stage

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. Stage

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. Stage

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. Stage

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.