Soft Almond Pillow Cookies Recipe
These almond-filled butter cookies are a delightful blend of buttery cookie dough and a rich, sweet almond filling. With a perfectly crisp exterior and a chewy, nutty center, they make an irresistible treat for any occasion. The almond paste filling adds a fragrant and luxurious touch, elevating these cookies from a simple dessert to a show-stopping centerpiece. The process of making these cookies is as fun as the final result, involving rolling and shaping dough around a delicious almond center. Perfect for sharing with loved ones or savoring with a cup of tea, these cookies are sure to become a favorite.
Key Ingredients for Almond-Filled Butter Cookies
- Butter (1 cup, or 2 sticks) – Provides a rich, creamy base and ensures a tender, melt-in-the-mouth texture.
- Almond Paste (8 oz can) – The heart of the filling, adding a sweet, nutty flavor that contrasts beautifully with the buttery dough.
- All-Purpose Flour (2 1/4 cups) – Gives structure to the cookies, balancing out the richness of the butter.
- Sugar (1/2 cup + 1/2 cup) – Adds sweetness to both the dough and filling, caramelizing slightly in the oven for a perfect golden finish.
- Egg Yolks (2 yolks) – Adds richness to the dough and helps bind the filling, enhancing the overall flavor.
- Almond Extract (3 teaspoons) – Intensifies the almond flavor in both the dough and filling, making the cookies aromatic and irresistible.
- Milk (1 tablespoon + 1 tablespoon) – Adds moisture to the dough and filling, ensuring a soft and chewy texture.
Simple Steps to Almond Bliss
- Preheat the oven to 350°F. Cream the sugar and butter in a large bowl until light and fluffy. Mix in the egg yolk, milk, and almond extract until combined. Gradually blend in the flour until the dough comes together and has a chunky consistency. Chill the dough in the refrigerator to firm up.
- For the filling, combine almond paste, sugar, milk, egg yolk, and almond extract in a mixing bowl. Beat until smooth and well combined.
- Use a medium cookie scoop to portion out balls of chilled cookie dough. Flatten each dough ball in the palm of your hand, then place a small ball of almond filling in the center. Wrap the dough around the filling, rolling it into a smooth ball.
- Arrange the filled dough balls on a parchment-lined baking sheet, flattening them slightly with your palm. For a professional finish, use a round cookie cutter to trim the edges. Repeat with the remaining dough and filling.
- Bake the cookies for 15-20 minutes, watching closely to prevent them from browning. Allow the cookies to cool on the baking sheet before dusting them with powdered sugar.
- Serve and enjoy these delightful almond-filled treats!
Pro Tips for Perfect Almond-Filled Butter Cookies
- Chill the Dough: Ensure the dough is adequately chilled to prevent spreading during baking.
- Watch the Bake Time: Keep a close eye on the cookies in the oven to avoid over-baking; they should be pale in color, not brown.
- Neat Edges: Use a round cookie cutter to trim the edges after flattening the dough balls for a uniform, bakery-style appearance.
- Storage: Store in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
How to Store Leftovers and Keep Them Fresh
To store your almond-filled butter cookies, allow them to cool completely before placing them in an airtight container. They will keep at room temperature for up to one week, retaining their buttery texture and almond flavor. If you’d like to keep them longer, they can be frozen in a single layer in a freezer-safe container for up to three months. To enjoy them later, simply thaw at room temperature and dust with powdered sugar before serving.
Soft Almond Pillow Cookies Recipe
Delicious almond-flavored cookies with a soft, sweet filling, perfect for any occasion.
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Ingredients
For the Cookies:
- 1 cup butter 2 sticks
- 1/2 cup sugar
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
For the Filling:
- 1 can 8 oz almond paste
- 2 teaspoons almond extract
- 1 tablespoon milk
- 1 egg yolk
- 1/2 cup sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the egg yolk, milk, and almond extract, mixing well. Gradually incorporate the flour, blending until the dough becomes thick and slightly chunky. Cover the bowl and place in the refrigerator to chill.
- While the dough is chilling, prepare the filling. Combine the almond paste, sugar, milk, egg yolk, and almond extract in a separate bowl. Beat until all ingredients are fully incorporated and the mixture is smooth.
- Using a medium cookie scoop, form balls of the chilled cookie dough. Flatten each ball gently in the palm of your hand. Take a scant tablespoon (or about 0.5 oz) of the almond filling, roll it into a small ball, and position it in the center of the flattened dough. Carefully wrap the dough around the filling, rolling it between your hands to create a smooth, uniform ball. Place each ball on a parchment-lined baking sheet. Flatten slightly with your hand, and if desired, use a round cookie cutter to tidy the edges. Repeat this process with the remaining dough and filling.
- Bake in the preheated oven for 15-20 minutes, keeping a close eye on the cookies to ensure they do not overbrown.
- Allow the cookies to cool on the baking sheet. Once cooled, dust with powdered sugar. Serve and enjoy.
Notes
These cookies store well in an airtight container for up to a week.
For a decorative touch, you may drizzle with melted chocolate or top with slivered almonds.