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Pepperlane Sweetheart Almond Sugar Cookie
Yields 2
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  1. ¾ cup butter, softened
  2. 1 3 oz. package cream cheese, softened
  3. 1 c. sugar
  4. 1 tsp. vanilla extract
  5. ½ tsp. almond extract
  6. 1 large egg
  7. 2 ½ cups all purpose flour
  8. ¾ c. toasted ground toasted almonds
  9. Your choice of Pepperlane Preserves. We used Raz-Pepper.
  10. Confectioners’ sugar
  1. In a large bowl, beat butter and cream cheese at medium-high speed with a mixer until creamy.
  2. Add sugar, vanilla, and almond extract, beating until fluffy.
  3. Add egg, beating just until combined.
  4. In a medium bowl, combine flour and ground almonds.
  5. Gradually add the butter mixture, beating just until combined.
  6. Refrigerate dough for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Line baking sheets with parchment paper.
  9. On lightly floured surface, roll out dough to 1/8-inch thickness.
  10. Using a 2 ½ inch heart-shaped cutter, cut 48 hearts from dough, rerolling scraps as needed.
  11. Using a 2-inch heart-shaped cutter, cut out centers of half of cookies.
  12. Place cookies on prepared baking sheets, and bake for 10 to 12 minutes.
  13. Let cool on pans for 2 minutes.
  14. Remove from pans, and cool completely on wire racks.
  15. Spread a thin layer of preserves over flat sides of whole cookies.
  16. Sift confectioners’ sugar over cookies with cutout centers, and place over whole cookies to make sandwiches.
  17. Store in airtight container.
Pepperlane Preserves https://pepperlane.com/