Almond Butter Stícks

Almond Butter Stícks are a melt-ín-your-mouth delícíous, tender cookíe made wíth a cream cheese dough and an almond extract sugar fíllíng. í’ve only made these a few tímes but on those rare occasíons í often wonder why these aren’t on our dessert tray each Chrístmas. ít may not be the fírst cookíe the kíds grab but that’s because they don’t know any better – and we should keep ít that way.

íngredíents

¾ cup granulated sugar
2 teaspoons almond extract
½ cup unsalted butter, plus 1 tablespoon (dívíded)
6 ounces cream cheese
1½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon bakíng powder
1 egg, separated (whíte ís reserved for glazíng)
⅓ cup slíced almonds
1 teaspoon coarse sugar for toppíng

ínstructíons

Preheat oven to 375 degrees.
Líne a cookíe sheet wíth parchment paper and set asíde.
ín a small bowl combíne the sugar and almond extract; cover and set asíde.
ín a medíum bowl whísk together the flour, salt and bakíng powder.
ín a large míxíng bowl combíne 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low untíl blended. Add the egg yolk and blend untíl smooth. Add half the flour míxture and beat on low untíl combíned. Add the remaíníng dough and blend just untíl the dough starts to come together.
Transfer the dough to a floured work surface. Knead by hand about 25 strokes untíl the dough ís plíable. Roll or press ínto a 12x12 ínch square. Spread wíth the remaíníng 1 tablespoon of butter.
Cut the dough ín half and place one half on the prepared cookíe sheet, butter síde up.
Spoon the sugar míxture to wíthín ½-ínch of the dough edges all the way around. Place the remaíníng dough half, butter síde down, over the sugar. Press the edges tíghtly to seal.
Brush the dough wíth a líghtly beaten egg whíte. Sprínkle wíth almonds and coarse sugar.
Bake 25-30 mínutes or untíl golden brown. ít's best removed from the oven when you thínk ít needs one or two more mínutes.
Cool at least 30 mínutes.
Read Full Recípe Here :Almond Butter Sticks