Ingredients
2 cups butter, softened6 ounces cream cheese, softened2 cups sugar2 large egg yolks1 teaspoon almond extract1/2 teaspoon vanilla extract4-1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking sodaFILLING:1 can (8 ounces) almond paste1/4 cup sugar1 large egg white1/2 teaspoon vanilla extractConfectioners’ sugar
Preparation
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended.
Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling.
Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners’ sugar.
