Aunt Helen's Filled Cookies

By á-7711

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.

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.

Preparation

Step 1

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.