Almond Buttercream Sandwich Cookies Food

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WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES



Whole-Wheat Almond-Butter Sandwich Cookies image

You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds that are perfect for pairing and filling. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 30 sandwich cookies

Number Of Ingredients 11

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup smooth natural unsalted almond butter, well stirred
1 cup packed light-brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 teaspoon pure vanilla extract

Steps:

  • In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
  • Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
  • Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
  • Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
  • With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.

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