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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
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen


  • 2 cups butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups sugar
  • 2 large 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
  • 1 can (8 ounces) almond paste
  • 1/4 cup sugar
  • 1 large egg white
  • 1/2 teaspoon 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.
  • 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.
Nutrition Facts
1 each: 183 calories, 10g fat (6g saturated fat), 33mg cholesterol, 129mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 2g protein.

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