Dried Cherry-almond Filled Cookies

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 8 ounces cream cheese, at room temperature
• 8 ounces butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups sweet red dried cherries (i used bing)
• 1/2 cup amaretto liqueur
• 1/4 cup grape juice (or wine)
• 1 teaspoon almond extract
• 1/4 cup raw sugar (turbinado)
• 1 1/2 cups whole almonds (unsalted)

Recipe

• 1 dough: cream the cheese and butter in the bowl of an electric stand mixer, fitted with the paddle attachment, until light.
• 2 add sugar, salt and vanilla until moistened. with mixer on low, add flour and mix until combined.
• 3 dump dough onto well-floured board and roll into a ball. divide ball into quarters, wrap each piece in plastic wrap and refrigerate for 1-2 hours.
• 4 filling: soak cherries in a combination of amaretto and grape juice for several hours (in a pinch, heat on low until liquid is hot but do not boil, then add cherries and soak at least 20 minutes - allow to cool before using).
• 5 place cherry mixture, almond extract, sugar and almonds in food processor, fitted with metal blade. pulse/process until ingredients form a grainy paste (if necessary add a little more liquid). scrape sides down once during processing.
• 6 roll out each dough ball to a uniform thickness of about 1/8 inch. cut into 2 inch circles and place on parchment covered cookie sheets. place a level measuring teaspoon of filling in center of each round. pull over to fold in half (forming a half moon) and press edges gently together to form a seal.
• 7 if desired, brush each cookie with an egg wash of 1 beaten egg and 1 tablespoon milk just before baking.
• 8 bake 1 sheet at a time on center rack of preheated 350 degree oven for 18-20 minutes or until bottom edge becomes golden. remove to wire rack and let cool completely.