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.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 24 cookies, 12 medium sandwiches and 24 sandwich-halves.
Save Recipe

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

1/4 cup unsalted butter, softened 

1/8 teaspoon fine salt

Directions

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5.  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.

White Chocolate Cranberry Cookies

Chocolate-Almond Butter Thumbprint Cookies

Chocolate-Almond-Cherry Brittle

White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds

Chocolate Cherry Almond Protein Smoothie

Cherry-Almond Snowballs

Almond Layer Cake With White Chocolate Frosting

Chocolate Dipped Cherry Almond Nougat on Raspberry Shortbread with Caramelized Rice Cereal