Cherry Almond Sandwich Cookies

Cherry Almond Sandwich cookie recipe
Yesterday I shared almond toffee cookies with all of you. I made these cookies the same day. I doubled the batch of almond cookie, then rolled and cut them differently and filled them with a delicious cherry filling.
Heavenly.
 
And so pretty in pink. Don’t ya think?
 
In case you were wondering, my favorite color is pink.
 
I was the only girl with three brothers, naturally everything I owned was pink. And I loved it.

Cherry Almond Sandwich Cookies

Ingredients:

For the Cookies:

  • 3/4 cup unsalted butter, softened
  • 1/3 cup sugar
  • 1/3 cup almond paste
  • 1/4 tsp almond extract
  • 1 egg
  • 1 2/3 cup all purpose flour

For the Filling:

  • 1/4 cup butter, softened
  • 2 cup powdered sugar
  • 3 Tbsp maraschino cherry juice

For the topping:

  • 1/2 cup white chocolate, melted
  • sprinkles or coarse white sugar

Directions:

  1. In large mixing bowl, cream butter with sugar and almond paste, about 2 minutes. Beat in egg. Slowly add flour and extract. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate at least two hours.
  2. Divide dough in four portions. On a lightly floured surface, roll each portion into a 1 1/4 inch roll, about 4-5 inches long. Slice about 18-20 cookies per roll.
  3. Place each cookie on a parchment paper lined baking sheet and bake in a 350 degree oven for 6-8 minutes. Cool completely.
  4. For filling, beat butter with powdered sugar and cherry juice. Spread between two like sized cookies. Drizzle with melted white chocolate and sprinkles. ENJOY!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!