Cherry Almond White Chocolate Sandwiches

Jeff Mauro uses almond butter for the cookie filling, which gives it a nutty flavor you won't get from extract. Whip it up while the cookies[ bake.]

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min

Yield:
18 sandwich cookies
Level:
Easy

Ingredients
  • Cookies:
  • 2 cups plus 2 tablespoons bleached all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup dried sour cherries, roughly chopped
  • 1/2 cup white chocolate chunks or chips
  • Filling:
  • 3/4 cup almond butter
  • 1/4 cup confectioners' sugar
  • 4 tablespoons unsalted butter, softened
  • 1/8 teaspoon fine salt
Directions

For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.

Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.

Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.

For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.

To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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    This recipe is featured in:

    12 Days of Cookies