84 8 Reviews Almond cookies that are easy-to-fill add a unique shape to holiday cookie trays. 1:00 Prep Time 2:10 Total Time 66 cookies Ingredients Cookie3 cups all-purpose flour1/4 cup sugar1/4 teaspoon salt1 1/2 cups cold Land O Lakes® Butter5 to 6 tablespoons cold waterFilling1/3 cup firmly packed brown sugar1 (7- to 8-ounce) can or tube almond paste1 large Land O Lakes® Egg (white only)Glaze1 cup powdered sugar1/4 teaspoon almond extract2 to 3 tablespoons Land O Lakes® Half & HalfDecorations Decorator sugar, if desired Directions 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. Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.Heat oven to 375°F. 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.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.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. Recipe Tips Almond paste, in cans or tubes, is typically found near the pie filling at your grocery store. Nutrition Facts (1 cookie) Calories 90 Cholesterol 10mg Carbohydrates 10g Protein 1g Fat 5g Sodium 55mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Very good and a tender crust. I did use the Almond Pastry Filling, which worked out nicely. I wasn't sure if I was supposed to mix something with it or not (I didn't). I used it right out of the can. Was too heavy handed when putting it on pastry, some oozed out of ends. Will probably make again, using less filling so it'll a little less sweet. :-} Only cut into 1" bites. Posted August 31, 2012 by nancy c. Rating Hit of the Christmas cookies this year. Lots of work, but worth it. Ran out of filling even with careful measuring, so used pastry dough to make cut out cookies. Quite good that way too! Posted January 01, 2009 by Karen Rating I made this for several elderly friends that don`t cook anymore but love to eat, and they just loved this cookie, and asked for more. Thanks so much from me and my friends! Posted December 27, 2008 by Judy Rating It's so much easier if you use almond pastry filling, plus it tastes better. I also decided to make little round outs and fold them over and fill each individually... yes it takes more time, but they look so nice! I made them for thanksgiving and they were requested for Christmas!!!! Posted December 22, 2008 by Alison Rating These are very easy to make and very tasty. everyone has enjoyed their buttery/almond taste. Posted December 22, 2008 by Ken Rating Tastes good but quite a bit of work. Posted December 20, 2008 by Michael Rating a lot of work but well worth it. This is my familys favorite Christmas cookie. it's a keeper! Posted September 23, 2008 by Dot Rating It's OK, but not great Posted September 14, 2008 by DJ Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.