These cookies are a delicate treat, filled with almond paste and a sweet raspberry preserves. They make a great addition to a holiday dessert table.
Almond Raspberry Pastry Pillows
Ingredients:
- 2 Cups all purpose flour
- 1 Cup unsalted butter, at room temperature
- 1 (8oz.) Package cream cheese at room temperature
- 1/4 Teaspoon salt
- Almond paste
- Raspberry jelly
- 1 Egg beaten with 1 tablespoon of water for wash
- Powdered sugar
Instructions:
- To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese until combined. Add the flour and salt and continue mixing until completely combined. Divide dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour or until easy to handle.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator and allow to soften slightly. Roll each dough out on a lightly floured surface to 1/8” thick. Using a cookie cutter, cut dough into 2” squares. Place half of the squares on the prepared cookie sheet. Place about 1/4 teaspoon of preserves and 1/4 teaspoon of almond paste in the center of each square.
- Brush the edges of each square with the egg wash then top with the second dough square. Using a fork, gently press the edges to seal. Brush the top of each square with egg wash and sprinkle lightly with sugar. Place in preheated oven and bake for 10 to 12 minutes or until golden in color. Remove from oven and place on a wire rack to cool.
- Store in an air tight container for up to a week or in a zip lock bag layered between wax paper for up to three months in the freezer.
- Enjoy