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Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling. I’ve only made these a few times but on those rare occasions I often wonder why these aren’t on our dessert tray each Christmas. It may not be the first cookie the kids grab but that’s because they don’t know any better – and we should keep it that way.
The tender cream cheese dough is a dream to work with. Roll into a 12″ x 12″ square, spread with softened butter and cut it in half.
Mix granulated sugar with almond extract then spread on half the buttered dough.
Almond Butter Sticks
Ingredients
¾ cup granulated sugar
2 teaspoons almond extract
½ cup unsalted butter, plus 1 tablespoon (divided)
6 ounces cream cheese
1½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
1 egg, separated (white is reserved for glazing)
⅓ cup sliced almonds
1 teaspoon coarse sugar for topping
Instructions
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The tender cream cheese dough is a dream to work with. Roll into a 12″ x 12″ square, spread with softened butter and cut it in half.
Mix granulated sugar with almond extract then spread on half the buttered dough.
Almond Butter Sticks
Ingredients
¾ cup granulated sugar
2 teaspoons almond extract
½ cup unsalted butter, plus 1 tablespoon (divided)
6 ounces cream cheese
1½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
1 egg, separated (white is reserved for glazing)
⅓ cup sliced almonds
1 teaspoon coarse sugar for topping
Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl combine the sugar and almond extract; cover and set aside.
- In a medium bowl whisk together the flour, salt and baking powder.
- In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining dough and blend just until the dough starts to come together.