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.
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


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


  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!

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