Almond Filled Cookie Cake Recipe
Ingredients
| CRUST | ||
| 2 1/3 cups Pillsbury's Best® All Purpose or Unbleached Flour | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| 11/3 cups unsatted butter Parkay® margarine or butter softened | ||
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Almonds | 1 Cup (16 tbs), finely chopped (FILLING) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Lemon peel | 1 Teaspoon, grated (FILLING) | |
| 1 egg, slightly beaten | ||
| 2 whole almonds or maraschino cherries halved | ||
Directions
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.
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.
Chef
