Almond and Chocolate Filled Butter Cookies
Mon, Apr 20, 2009
If given the choice of any dessert I want, I almost always pick the cookie. I adore them. During the Holidays I tend to eat and bake so many cookies that I get a little tired of them and I can’t stand to make them until Spring is fully underway.
These cookies have a delicious secret hidden in them. A mixture of ground almonds, mini-chocolate chips, vanilla sugar, and cinnamon. I love little suprises like this in my desserts. People always think you slaved to make something so impressive, but I must confess … these are so easy to make! The dough is supple and easy to work with, and they hold the filling well.
Once baked they maintain their shape well, and once cool completly are sturdy little things. The dough is not terribly sweet, it is more like a pie dough than a cookie dough in many aspects, so the dusting of powdered sugar is a welcome addition. If you do not want to roll or dust your cookies, and often I feel that step is one step too many myself, feel free to add a tablespoon or two of additional sugar to the dough.
These cookies are crisp, buttery, delicate, and remarkable good. They keep for as many as five days in an air tight container on the counter.
Plus, they just look darn pretty!
Almond and Chocolate Filled Butter Cookies Yield 36 cookies
Dough:
2 cups all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons vanilla sugar (or 2 tabplesoons sugar with 1/2 teaspoon of vanilla)
1 cup salted butter
2 tablepsoons milk
1 tablespoon water
Filling:
1/2 cup ground almonds
1/3 cup vanilla sugar
3 tablespoons mini-chocolate chips
1 1/2 teaspoons water
Powdered sugar for dusting
Heat the oven to 350 F and line two baking sheets with parchment paper.
Mix the almonds with the sugar, chocolate chips and water. Mix well and set aside.
In the bowl of a food processor add the flour, cinnamon, sugar, milk, water, and butter. Pulse the mixture until it forms a ball. You may need to add up to an additional tablespoon of water.
Roll the dough into a log about 18″ long, then cut into 1/2″ slices. Roll each slice into a ball.
Take one ball of doug, press your finger into the center, then shape the ball into a cup.
Fill each cup with a little of the filling then pinch the dough closed. Roll gently between your palms to round the ball and place seam side down on the prepared pans. Repeat with the remaining dough.
Bake for 20 to 25 minutes, until lightly golden. Cool completly on the pan.
Roll in powdered sugar before serving.
Tags: Almond, butter cookie recipe, Butter Cookies, Chocolate, Cinnamon, filled cookie recipe, filled cookies, how to make filled cookies, tea party cookies
These cookies look just scrumptious!
I am a cookie fanatic. I love the surprise in the middle. I Hope you feel better soon!
I’ll take one dozen with nice glass of milk, please! Yummy!!!
These look very tasty! I love the chocolate and almonds in the center!
I love surprises too! These look wonderful!
Kelly- These look sensational. I saw them on foodgawker and thought how delicious they must be. I had subscribed to your feed but havent gotten updates? Ill subscribe by email instead. Love your blog.. thought you hadnt updated in a while.
Mmmm two of my favorite things wrapped up together! They look fabulous!
chocolate and almonds. I can’t wait to try these and I don’t usually make cookies.
Too bad I already filled out my entry form for the regional fair this spring. I live in a huge almond growing area, and desserts made with almonds is a specific category for the fair. This recipe might have been a winner. Maybe next year. Thanks for sharing.
Love that surprise in the middle
you;re killing me! I want these NOW!!
Um. These cookies…we can’t take it. Seriously. So good!
Unlike yourself cookies are not the first thing I go for on the dessert plate but if there were some of those on it I might actually swipe a few before grabbing a slice of cake.
These really might be the cookie to break me out of the cake mold. Mmmm, that filling! Thanks for sharing the recipe!
~ingrid
These look so yummy – almost like a cross between Mexican wedding cookies & chocolate chip cookies. Very nice!
loooks amazing .. absolutely delicious .. its a must try for me .. Laila .. http://lailablogs.com/
These are wonderful!!
Just made these cookies for Father’s Day…they came out absolutely delicious! Not too sweet, but flaky and crunchy. I added some ground up pecans to the filling as well. Great recipe…thanks for sharing!
I made these the other day (minus the almonds, for my nut-opposed husband) and they were delicious! Thanks for sharing!
Your Coconut Oatmeal Cookies caught my attention then I perused your ‘cookie’ archives. These look great!
Would love for you to consider submitting an entry into Gourmet Girl Magazine’s Virtual Cookie Crawl.
If you are interested the details are here.
http://kitchenrap.blogspot.com/2009/11/gourmet-girl-magazines-virtual-holiday.html
Thanks for posting this recipe and the easy to follow pictorial.
Elaine