Almond cookies that are easy-to-fill add a unique shape to holiday cookie trays.
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Cookie
3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups cold Land O Lakes® Butter
5 to 6 tablespoons cold water
Filling
1/3 cup firmly packed brown sugar
1 (7- to 8-ounce) can or tube almond paste
1 large Land O Lakes® Egg (white only)
Glaze
1 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons Land O Lakes® Half & Half
Decorations
Decorator sugar, if desired
STEP 1
Combine all filling ingredients in bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack. Cool completely. Repeat with remaining pastry and filling.
STEP 2
Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.
STEP 3
Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
STEP 4
Heat oven to 375°F.
STEP 5
Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.
STEP 6
Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.
Almond paste, in cans or tubes, is typically found near the pie filling at your grocery store.