The other day I was in the mood for something almond. I created an Almond Cream cookie. Hubby just raved about it . Now what I did was take some short bread cookies I had bought from the store and simply put about 1 tablespoon of filling on the flat side and top it was another cookie. Making a cookie sandwich.
The picture here is made with my Almond Pressed Cookie. because when I went into the fridge to get them for the photo shoot... My husband got there first! I'll have to be quicker on taking those photo shots. Thankfully I had some filling left, he didn't get to that!
Almond Cream Filling
1(8oz) package Cream cheese (not not use the low fat,it will not come out right)
1(12.5oz) can Almond Cake & Pastry Filling- I use Solo Brand.
4 cups of Powder sugar.
cream cheese, Add Almond filling, mix well.
Gradually add Powder sugar. mixing well after each addition.
Place in a airtight seal container and Refrigerate. Will keep for two weeks.
Take out and put 1 tablespoon on the flat side of a cookie,of your choice, top with second cookie.
Serve and Refrigerate any left over cookies.
If you like to make the Almond Pressed cookies seen in the photo, Here is that recipe:
Almond Pressed Cookie.
1 cup Crisco butter flavored shortening
1/2 cup sugar
1/2 cup package light brown sugar
3 tablespoon skim milk
1 teaspoon almond extract
1/2 teaspoon Wilton butter flavor liquid.
3 cups flour
1/2 teaspoon baking soda.
cookie press gadget.
Cream shortening add sugars and cream well.
Add milk, egg and flavorings. mix well
Gradually add flour, mix well.
Put into cookie press and press onto ungreased cookie sheet. (I found that it was harder to place the press cookie on the silicon baking pads).
Bake at 375 Degree Fahrenheit oven for 8 to 10 minutes. Until light brown.
Let cool 1 minutes and remove to a wired cooling rack.