Prep 35 mins
Cook 15 mins
these are made with a quick sour cream dough that resembles tender, butterfly puff pastry..you will need almond paste for this recipe..makes 12 cookies
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup cold unsalted butter, cut in 1/2-inch pcs
- 1⁄2 cup sour cream
- 7 ounces almond paste, broken in 12 pcs
- 2 tablespoons unsalted butter, room temperature
- 3⁄4 cup powdered sugar
- 2 teaspoons whipping cream
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup granulated sugar, for rolling
- to prepare the COOKIE DOUGH:.
- sift the flour, baking soda and salt into a large bowl. Add the butter and mix with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans.about 20 seconds.
- the butter pieces will be different sizes and there will still be some loose flour.
- add the sour cream and mix until large clumps of dough form that pull away from the sides of the bowl.about 15 seconds(or use a pastry blender to combine the flour mixture and butter.add the sour cream and stir with a large spoon for about 2 minutes until a smooth dough forms).
- form the dough into a smooth ball and flatten it into a rectangle about 8x5".
- you will see small pieces of butter in the dough, that is good and contributes to the flaky texture.
- wrap in plastic wrap and refrigerator for 30-60 minutes to rest and firm the dough.
- the dough can also be refrigerated overnight, but then it will have to sit at room temperature until it is soft enough to roll out easily.
- this can take as long as 1 hour in a cool kitchen.
- to prepare the FILLING:.
- in a large bowl, using an electric mixer on medium speed, beat the almond paste and butter until smooth.
- mix in the powdered sugar, cream or milk,vanilla and almond extract until blended to a smooth soft mixture.
- OR make the filling in a food processor. Put all the ingredients in the processor, and beginning with a few on/off bursts, process until a smooth mixture forms,.about 1 minute.).
- transfer to a small bowl, cover and set aside at room temperature for up to 1 hour or refrigerate if leaving overnight.
- position a rack in the middle of the oven.
- preheat the oven to 375*.
- line two baking sheets with parchment paper.
- unwrap the dough.
- lightly sprinkle the flour and sugar on the rolling pin and the rolling surface.
- roll the dough to a 14x12" rectangle.
- don't flip the dough over while rolling, but lift and turn it several times as you roll it to prevent it from sticking to the rolling surface.
- and, when you lift and turn the dough, sprinkle sugar generously on the rolling surface.
- use a thin metal spatula to spread the filling in a thin layer over the dough.
- turn the dough if necessary so a short side faces you.
- Measuring along the 14" sides, mark the center of the dough.
- rolling from the shorter 12" edge that is closer to you, roll up the dough like a jelly roll just to the marked center.
- then roll the far side toward the center until the two rolls meet.
- you will have a double log of filled dough that is smoothly attached on the bottom side.
- turn the double log over for easier cutting.
- press in the ends of the log to smooth them.
- and use a large sharp knife to cut the log into 12 1" thick slices.
- dip both sides of each slice in sugar, sprinkle the rolling pin with sugar.
- roll out each slice of dough to a large butterfly shape about 4x5" and about 1/16" thick, sprinkling the rolling pin as necessary with sugar.
- the cookies will not all be exactly the same size.
- use a large spatula to place the cookies at least 1" apart on the prepared baking sheets.
- sprinkle the top of each cookie with about 1/2 tsp sugar.
- bake the cookies one sheet at a time until the tops are evenly light brown.about 15 minutes.
- the cookies will spread about 1" and rise slightly.
- the filling may bubble up slightly on some of the cookies and have a few darker spots.
- cool the cookies for about 5 minutes on the baking sheets.
- then use a large metal spatula to transfer them to a wire rack to cool completely.
- the outside of the sugar coated cookies will become very crisp as they cool.
- the cookies can be stored in a single layer in a tightly covered container at room temperature for up to 3 days.