Description
Chocolate Almond Pillow Cookies have a secret to reveal. Inside these puffy little gems is a pocket of chocolate almond delight.
Ingredients
- FOR THE FILLING:
- 2 Tablespoons Dutch Cocoa Powder
- 1 Tablespoon Milk Of Choice
- 7 ounces, weight Almond Paste, Broken Into Small Pieces
- 1 teaspoon Almond Extract
- 1 Egg Yolk
- FOR THE COOKIE DOUGH:
- ½ cups Butter (softened Slightly)
- ½ cups Shortening
- ¾ cups Granulated Sugar
- ½ cups Light Brown Sugar, Packed
- 1 teaspoon Almond Extract
- 2 Eggs
- 2-¾ cups All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- Sliced Almonds For Decoration
Preparation
For the filling:
In the bowl of a stand mixer, blend all filling ingredients until incorporated. Place in fridge until ready to use.
For the cookie dough:
In the mixing bowl, add butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape down the sides of the bowl.
Add granulated sugar and brown sugar. Mix on medium until light and fluffy. Add almond extract and one egg at a time. Once both eggs are incorporated, scrape down the sides of the bowl.
Add the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture, scraping down the sides as you go. Turn speed to medium to thoroughly combine. Chill for 1 hour before using.
Preheat oven to 350ºF. Line your cookie sheet with parchment paper.
Scoop up about ½ tablespoon of dough and roll into a ball. Repeat with remaining dough and set aside.
Scoop about ½ teaspoon of filling and roll into a ball. Repeat this with all dough and set aside.
After all the dough is prepped, make a well in the center of the dough using your thumb, add a small filling ball into the middle. Stretch and press the sides up over the top of the filling ball until covered. Roll to a smooth ball. Gently press in sliced almonds for decoration.
Place on baking sheet, leaving 1 to 2 inches between each cookie. Bake for 12–15 minutes, depending on the size of your cookies.
