Almond Filled Cookie Cake Recipe




 All purpose flour/Unbleached flour2 1⁄3 Cup (37.33 tbs) (Pillsbury's Best®)
 Sugar1 1⁄2 Cup (24 tbs)
 Unsalted butter/Margarine / butter softened1 1⁄3 Cup (21.33 tbs), softened
 Salt1⁄2 Teaspoon
 Almonds1 Cup (16 tbs), grated or finely chopped
 Sugar1⁄2 Cup (8 tbs)
 Grated lemon peel1 Teaspoon
 Egg1 , slightly beaten
 Whole almonds/Maraschino cherries2 , halved

Nutrition Facts

Serving size

Calories 180 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 5.1 g25.5%

Trans Fat 0 g

Cholesterol 33.4 mg

Sodium 35.9 mg1.5%

Total Carbohydrates 21 g6.8%

Dietary Fiber 0.82 g3.3%

Sugars 12.7 g

Protein 2 g4.8%

Vitamin A 5% Vitamin C 0.34%

Calcium 1.8% Iron 3.6%

*Based on a 2000 Calorie diet


Heat oven to 325°F.
Grease 10 or 9-inch springform pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all crust ingredients at lowest speed until dough forms.
Chill, if desired.
Divide dough in half; spread half in bottom of prepared pan.
In small bowl, blend all filling ingredients except whole almonds or cherries; spread over crust to within 1/2 inch of sides of pan.
Between waxed paper, press remaining dough to 10 or 9-incn circle.
Remove top layer of waxed paper; place dough over filling.
Remove waxed paper; press dough into place.
Garnish with almond or maraschino cherry halves.
Bake at 325°F. for 45 to 55 minutes or until light golden brown.
(Place foil on rack below pan during baking to guard against spillage.)
Cool 15 minutes; remove from pan.
Cool completely.