Chocolate Almond Pillow Cookies

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs

• Condiments

  • 7 oz Almond paste

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, light packed
  • 3/4 cup Granulated sugar
  • 2 tbsp Rodelle dutch cocoa powder
  • 1/4 tsp Salt
  • 1/2 cup Shortening

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

Found on oatandsesame.com

Description

Ingredients

• 2 Tb. Rodelle Dutch Cocoa Powder
• 1 Tb. milk of choice
• 7 oz almond paste, broken into small pieces
• 1 tsp almond extract
• 1 egg yolk
• ½ cup butter (softened slightly)
• ½ cup shortening
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 eggs
• 1 tsp. almond extract
• 2¾ cups all-purpose flour
• 1½ tsp. baking powder
• ¼ tsp. salt
• sliced almonds for decoration

Directions

• In the bowl of a stand mixer, blend all filling ingredients until incorporated. Place in fridge until ready to use.
• In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape down the sides of the bowl.
• Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
• Add in the almond extract and one egg at a time. Once both eggs are incorporated, scrape down the sides of the bowl.
• Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scraping down the sides as you go. Turn speed to medium to thoroughly combine.
• Chill for 1 hour before using.
• Preheat oven to 350 degrees.
• Line your cookie sheet with parchment paper.
• Scoop up about ½ T of dough and roll into a ball. Repeat this with all dough and set aside.
• Scoop about ½ tsp of filling and roll into a ball. Repeat this with all dough and set aside.
• After all the dough is prepped, make a well in the center of the dough using your thumb, add a small filling ball into the middle.
• Stretch and press the sides up over the top of the filling ball until covered. Roll to a smooth ball.
• Gently press in sliced almonds for decoration.
• Place on baking sheet leaving 1 to 2 inches between each cookie.
• Bake for 12-15 minutes depending on the size of your cookies.