Almond Caramel Swirls

By AzWench

These cookies do take some time in the fridge, but really, they are easy to make, and really beautiful when sliced and baked. I am glad that I didn’t just toss them because I think that they are worthy of Christmas cookie status.

Ingredients

• 1 cup butter, room temperature
• 1 (8-ounce) package cream cheese, room temperature
• 1 cup brown sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 cup almond meal
• 2 1/4 cups flour
• 30 caramels, unwrapped
• 1 (3-ounce) package cream cheese, room temperature

Details

Adapted from bakedbree.com

Preparation

Step 1

Cream together butter and 4-ounces of cream cheese for 30 seconds. Add brown sugar and beat until light and fluffy. Beat in egg yolk, vanilla, and almond extract.

Beat in almond meal. Slowly add flour until flour is incorporated.

Divide dough in half and wrap in parchment or plastic wrap. Chill for at least 2 hours.

Make the filling by melting caramels in a saucepan over low heat.

When caramel is melted and smooth, add remaining cream cheese and 3-ounce package of cream cheese.

Roll the dough in between two layers of waxed paper. Spread half of the caramel over the dough to 1/2 inch of the edge.

Roll the dough using the waxed paper to help you. Wrap the dough and chill for another 4 hours.

Preheat the oven to 350 degrees. Line baking sheets with parchment. Cut dough into 1/4 inch slices and place 2 inches apart.

Bake for 10 to 12 minutes, cool on a wire rack. This recipe came from BHG.