Aunt Helen's Filled Cookies

Aunt Helen's Filled Cookie recipe was created by Dolores Valente, North Arlington, NJ. It is a delicious cookie filled with almonds and Nestlé Toll House Premier White Morsels. This makes a great treat on a dessert table.
Aunt Helen's Filled Cookies
Aunt Helen's Filled Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    2 cups all-purpose flour

  • 1/3 1/3

    1/3 cup granulated sugar

  • 1/2 1/2

    1/2 teaspoon baking powder

  • 1/4 1/4

    1/4 teaspoon baking soda

  • 1/2 1/2

    1/2 cup (1 stick) butter

  • 1 1

    1 large egg

  • 3 3

    3 tablespoons milk

  • 1 1

    1 teaspoon vanilla extract

  • 1 1 1/2-oz.

    cup (12 1/2-oz. can) almond cake and pastry filling, divided

  • 2 2

    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided

  • 2/3 2/3

    2/3 cup slivered almonds, toasted and finely chopped, divided

  • Sifted powdered sugar

  • Directions

  • to 350°

    to 350° F. Grease baking sheet.

  • COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

  • to 1 to

    and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle.

  • 15 to 18 to to 1/2

    golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.

Directions

PREHEAT oven to 350° F. Grease baking sheet. COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. COMBINE egg, milk and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle. ROLL each half of dough on floured surface to 12 x 6-inch rectangle. Spread each rectangle with half of pastry filling to within 1-inch of edge. Top each filling with 1 cup morsels and half the nuts. Brush edges of each rectangle with water. Bring two long sides of each rectangle together over filling; seal seams and ends of each rectangle. Carefully transfer each rectangle, seam side down, with a pastry cloth or long metal spatula to prepared baking sheet about 3 inches apart. BAKE 15 to 18 minutes until golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.

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