Almond Pillow Cookies
Chocolate Almond Pillow Cookies have a covert to reveal. Inside these puffy small gems is a pocket of chocolate almond delight.
Almond paste and Dutch-process Cocoa Powder create a chocolate filling that’s irresistible – particular if you too love almond flavor and rich chocolate. Dutch cocoa powder is key to the dark color.
Chocolate Almond Pillow Cookies have a buttery very soft outer shell with a filling that tastes like chocolate almond amaretto. Tuck into each ball of cookie dough is a very small ball of filling. The cookie dough folds around the filling and gets roll into a very smooth ball and dress with some sliced almonds!
I did a few with some food coloring and some without almonds, but I decide I like and I love only the plain version with sliced almonds the best.
I tried a couple of weeks ago. It had apple pie stuffing – so delish! (recipe here)
Once the cookies are very cool, they were ready for a blizzard! You could even stir little cocoa powder into the powder sugar for a chocolate blizzard.
Almond Pillow Cookies ingredients
- 1/2 cup sugar
1 cup butter (2 sticks)
Add1 egg yolk
Add 1 teaspoon almond extract
And add 1 tablespoon milk
2 1/4 cups all-purpose flour
- 1 8 oz can almond paste
- Or add 1 tablespoon milk
- 1 egg yolk
- 1/2 cup sugar
- 2 teaspoons almond extract
Almond Pillow Cookies instructions
Preheat the oven to 350 F.
Cream sugar and butter in a big bowl. Mix in egg yolk, milk, and almond extract. Blend in the flour a small at a time, until well combined and chunky. Cover an place in refrigerator to cool.
In a mixing bowl combine filling ingredients. Beat until well combined and the mixture comes jointly.
Using a normal cookie scoop, scoop balls of the cookie dough. Roll and flatten the balls in the palm of your clean hand. Take a scant tablespoon of filling the roll in a ball and place in the middle of the cookie dough. Wrap the cookie dough all the around the filling and roll until even. Place ball on a parchment lined sheet pan and press with the palm of your hand. If you want clean edges to use a round cookie cutter to clean the edges. Repeat with remaining dough.
Bake the cookies for 20-25 minutes. Keep an eye on the cookies you don’t want them to light brown or brown.
Let cool on cookie sheet, dust with powdered any sugar. Serve.